This Week's Kitchen

Every week we pick a handful of what's coming out of the ground in biggest supply and build a few simple meals around it to help you with your meal planning. This week it's rainbow chard, hakurei turnips and carrots — sweet, peppery and earthy all at once, and good for everything from a fast stir-fry to a weekend soup. Here's what we're cooking with them.

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1. Sesame Ginger Carrot & Chard Stir-Fry with Turnip Ribbons

A quick weeknight stir-fry — the carrots caramelise a little in the pan while raw turnip ribbons keep it crunchy and fresh.

Time: 20 min · Serves: 4 · Featuring: Carrots, Rainbow Chard, Hakurei Turnips

Ingredients

• 3 carrots, julienned
• 1 bunch rainbow chard, stems sliced thin and leaves shredded (keep separate)
• 2 hakurei turnips, very thinly sliced into ribbons
• 2 tbsp sesame oil
• 3cm ginger, grated
• 2 cloves garlic, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp sesame seeds
• Steamed rice, to serve

Method

1. Heat sesame oil in a wok over high heat. Add ginger, garlic and chard stems, stir-fry 1 minute.
2. Add carrots and stir-fry 2–3 minutes until just starting to soften.
3. Add chard leaves, soy sauce, rice vinegar and honey, toss 1–2 minutes until wilted.
4. Serve over rice, topped with raw turnip ribbons and sesame seeds.

Make it a meal — choose your protein

• Vegan — toss through fried tofu or edamame.
• Vegetarian — a fried egg on top.
• This week's meat option — Sliced chicken thigh or pork strips, stir-fried first and tossed back through at the end. Source it from Richo's Regen Farm (formerly Chef2Farmer).

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2. Hakurei Turnip, Carrot & White Bean Soup with Chard

A warming one-pot soup — turnips go soft and mellow, carrots add sweetness, chard goes in at the end so it stays bright.

Time: 40 min · Serves: 4–6 · Featuring: Hakurei Turnips, Carrots, Rainbow Chard

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 4 hakurei turnips, cut into wedges
• 3 carrots, sliced
• 2 cloves garlic, sliced
• 1L vegetable or chicken stock
• 1 x 400g tin white beans, drained
• 1 bunch rainbow chard, stems diced small, leaves shredded
• Zest of 1 lemon
• Shaved parmesan, to serve
• Salt and pepper

Method

1. Heat oil in a large pot over medium heat. Add onion and chard stems, cook 5 minutes until softened.
2. Add turnips, carrots and garlic, cook a further 3 minutes.
3. Pour in stock, bring to a simmer, add white beans and simmer 15 minutes until vegetables are tender.
4. Stir through chard leaves and lemon zest, cook 2–3 minutes until wilted.
5. Season and serve topped with parmesan.

Make it a meal — choose your protein

• Vegan — crusty bread on the side, skip the parmesan.
• Vegetarian — as written, with parmesan.
• This week's meat option — Crispy bacon lardons or shredded ham through the soup. Source it from Richo's Regen Farm (formerly Chef2Farmer).

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3. Turnip & Carrot Fritters with Wilted Chard and Lemon Yoghurt

A Friday-night favourite — crisp fritters with a cooling yoghurt sauce and a pile of garlicky greens.

Time: 30 min · Serves: 4 · Featuring: Hakurei Turnips, Carrots, Rainbow Chard

Ingredients

• 4 hakurei turnips, coarsely grated
• 3 carrots, coarsely grated
• 1 small onion, grated
• 2 eggs
• 1/3 cup flour
• Salt and pepper
• Oil, for frying
• 1 bunch rainbow chard, roughly chopped
• 1 clove garlic, sliced
• 1/2 cup Greek yoghurt
• Zest and juice of 1/2 lemon

Method

1. Squeeze excess liquid from grated turnip, carrot and onion in a tea towel. Mix with eggs, flour, salt and pepper.
2. Fry spoonfuls in hot oil, 3 minutes each side, until golden. Drain on paper towel.
3. Wilt chard with garlic in a splash of oil until just tender.
4. Stir lemon zest and juice through yoghurt. Serve fritters over wilted chard with a dollop of lemon yoghurt.

Make it a meal — choose your protein

• Vegan — swap eggs for a flax egg, yoghurt for a dairy-free version.
• Vegetarian — as written.
• This week's meat option — A couple of grilled sausages or lamb chops alongside. Source it from Richo's Regen Farm (formerly Chef2Farmer).

This Week's Simple Menu

One way to use your veggies without repeating a meal. Every night now has a vegan, vegetarian and meat option so everyone at the table is covered — the meat options below are this week's picks from our friends at Richo's Regen Farm (formerly Chef2Farmer), and we'll update them together each week based on what they've got.

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