700g-900g potatoes, washed. Nectar or Marfona varieties will work fine
3 red onions
2 + 1 tbps Seabanks rapeseed oil
3 garlic cloves
4 tbsp tomato puree
3 tbsp mango chutney
200g kale, washed

  1. Preheat your oven to 200ºC/180ºC fan/gas mark 6
  2. Chop the potatoes, keeping skins on, into 2cm chunks. Peel and cut the red onions into quarters. Put the potatoes and onions on a large baking tray and drizzle with 2 tbsp of rapeseed oil. Season well with salt and pepper and give them a good mix with your hands. Roast for 35-40 minutes or until the potatoes have taken on a nice golden colour.
  3. While the potatoes are roasting, crush the garlic and put it in a medium-sized bowl with the tomato puree and the mango chutney and add 3-4 tbsp of water to make a sauce consistency. Give it a good mix.
  4. Once the potatoes and onions are cooked, add the tomato/chutney sauce and mix together. Then lay the kale on top. Drizzle with a generous tbsp of rapeseed oil and season well. Return to the oven and cook for another 4-5 minutes until the kale is really crispy.

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