Mary Berry is about keeping her oil selection minimal, and her regular go-to's are a high-quality olive oil, a more economical olive oil, and a bottle of sunflower oil.

She says these three types are trusty, and don't go rancid as quickly as trendier options like nut oils and can be used in different recipes baked goods, sauces, and dressings.

The less expensive olive oil bottle goes great with salads, and the good stuff should be used for drizzling on crusty bread and tossing in with noodles for a special pasta dinner.

Sunflower oil is also a must for Berry because of its versatility and wide range of applications. It should be your go-to for high-heat cooking, as it has a high smoke point.

Flavor-wise, sunflower oil has a very mild taste, much like its close cousin safflower oil. This prevents it from overpowering the flavor of any dish it's added to.