Cooking aid

1. A cooking aid comprising:

a) a sheet of flexible burn resistant material;

b) a first blend disposed on one face of the sheet, the first blend comprising a first oil having a melting point below 20° C. and a vegetable or animal fat having a melting point above 20° C.;

c) a second blend disposed on the first blend, the second blend comprising one or more herbs, spices or flavor enhancers; and

d) a coating disposed on the second blend, the coating comprising a coating of a second oil on the one or more herbs, spices or flavor enhancers, the second oil having a melting point below 20° C.

2. The cooking aid of claim 1 , wherein the sheet is baking paper.

3. The cooking aid of claim 1 , wherein at least one of the first oil or the second oil is selected from the group consisting of sunflower oil, rape seed oil, cotton seed oil, peanut oil, soya oil, olive oil, palm oil, coconut oil, palm kernel oil, and mixtures thereof.

4. The cooking aid of claim 1 , wherein the vegetable or animal fat is selected from the group consisting of pork fat, tallow, lard, bone fats, butter, fractionated palm fat, any fully or partially hydrogenated or inter-esterified palm oil, cotton seed oil, peanut oil, soya oil, olive oil, sunflower oil, rape seed oil, and mixtures thereof.

5. The cooking aid of claim 1 , wherein at least one of the first blend, the second blend or the coating further comprises 0.01 to 1% by weight of a monoglyceride, sterol, or lecithin relative to the total weight of the first blend, the second blend and the coating.

6. The cooking aid of claim 1 , wherein the first oil, the second oil and the vegetable or animal fat together comprise 5 to 20% by weight relative to the total weight of the first blend, the second blend and the coating.

7. The cooking aid of claim 1 , wherein the one or more herbs, spices and flavour enhancers comprise 0.5 to 75% by weight relative to the total weight of the first blend, the second blend and the coating.

8. The cooking aid of claim 1 , wherein the one or more herbs, spices or flavour enhancers comprise at least one of parsley, rosemary, pepper or chives.

9. The cooking aid of claim 1 , wherein the one or more herbs, spices or flavour enhancers comprise flavour enhancers that are 10 to 80% by weight relative to the total weight of the first blend, the second blend and the coating.

10. The cooking aid of claim 9 , wherein the flavour enhancers are selected from the group consisting of inorganic salts, salts of amino acids, protein hydrolysates, flavouring preparations, yeast extracts, and mixtures thereof.

11. The cooking aid of claim 1 , wherein a weight ratio of the first and second oils to the vegetable or animal fat is from 1:99 to 34:66.

12. A process for the preparation of the cooking aid of claim 1 , the process comprising:

a) extending the sheet of flexible burn resistant material on a flat surface;

b) spreading the first blend comprising the vegetable or animal fat and the first oil on the sheet;

c) distributing the second blend comprising the one or more herbs, spices or flavour enhancers over the first blend; and

d) coating the second blend comprising the one or more herbs, spices or flavour enhancers with the coating comprising the second oil.

13. A method of cooking meat comprising:

placing pieces of the meat on the cooking aid of claim 1 in direct contact with at least one of the first blend, the second blend or the coating; and

then cooking the pieces of the meat on the cooking aid of claim 1 .

14. A method of cooking vegetables comprising:

placing pieces of the vegetables on the cooking aid of claim 1 in direct contact with at least one of the first blend, the second blend or the coating; and

then cooking the pieces of the vegetables on the cooking aid of claim 1 .