Kale, Potato and Black Olive Bake

by Sarah Laing


1/4 cup olive oil
3 cloves garlic
1 tsp hot spanish paprika
1 tsp sumac
5 medium potatoes, cut into chunks
2 lemons, quartered
A bunch of kale, stems removed, chopped into strips
A handful of black olives
Preserved lemon, centre removed, skin finely chopped (optional)
Fresh coriander
Salt and pepper to taste


Pre-heat the oven to 200 degrees. Put all the ingredients into a roasting tray except the olives, fresh coriander and preserved lemon. Toss in the olive oil and season with salt and pepper. Check after 20 minutes, and throw the olives into the mix. Put back into the oven for another 20 minutes. Remove, toss with fresh coriander and preserved lemon.

Great vegetables & you can fine tune your vegbox to suit. Eating more seasonally & organic, so much better for the environment. Weekly newsletter helps understand organic farming & I’m happy supporting a local farmer.

— Nancy, Bradwell on Sea

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