Good fats are saturated (fat from animals, such as butter, ghee and coconut oil) or monounsaturated (from fruit and nuts such as avocados, macadamia nuts and olives). For cooking, use saturated fats – they’re less likely to oxidise with heat. Monounsaturated fats, such as olive and avocado, can’t stand the heat as well. A good rule of thumb to distinguish between them: cook with fats that are solid at room temperature when you can.
