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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 potato, baby spinach and hakurei turnips — versatile all-rounders that work equally well roasted, sautéed or turned into a warming soup. Here's what we're cooking with them.

1. Creamy Potato & Spring Onion Soup

A silky, comforting soup that turns humble potatoes into something special — freezes well too.

Fresh potatoes

Time: 40 min · Serves: 4–6 · Featuring: Potato, Spring Onion, Parsley

Ingredients

  • 1kg potatoes, peeled and diced
  • 2 tbsp butter or olive oil
  • 1 bunch spring onions, whites and greens separated and sliced
  • 2 cloves garlic, crushed
  • 1L vegetable or chicken stock
  • 1/2 cup cream or milk
  • Salt and pepper, to taste
  • Handful parsley, chopped, to serve

Method

  1. Heat the butter in a large pot over medium heat. Add the white parts of the spring onion and the garlic, and cook for 2–3 minutes until soft.
  2. Add the diced potatoes and stock. Bring to a boil, then simmer for 20 minutes until the potatoes are very tender.
  3. Blend until smooth (or leave it chunky, if you prefer), then stir through the cream.
  4. Season to taste, and finish with the green spring onion tops and parsley just before serving.

Make it a meal — choose your protein

Vegan — chickpeas: stir a drained tin of chickpeas through in the last 5 minutes, and use oil instead of butter.

Vegetarian — tasty cheese: finish each bowl with a generous grating of tasty cheese.

This week's meat option — pork sausages: pan-fry and slice, then scatter over each bowl. Source it from Chef2Farmer.

2. Sautéed Baby Spinach & Hakurei Turnips with Lemon

A quick, bright side that makes the most of tender turnips and their leafy tops.

Fresh hakurei turnips

Time: 15 min · Serves: 4 · Featuring: Baby Spinach, Hakurei Turnips, Spring Onion

Ingredients

  • 1 bunch hakurei turnips, halved or quartered (tops reserved if attached)
  • 2 tbsp olive oil
  • 1 bunch spring onions, sliced
  • 2 cloves garlic, sliced
  • 100g baby spinach
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Method

  1. Heat the olive oil in a large pan over medium-high heat. Add the turnips, cut-side down, and cook for 4–5 minutes until golden.
  2. Add the spring onion and garlic, and cook for a further 2 minutes until fragrant.
  3. Add the baby spinach (and turnip tops, if using) and toss until just wilted.
  4. Squeeze over the lemon juice, season to taste, and serve straight away.

Make it a meal — choose your protein

Vegan — white beans: stir a drained tin of white beans through at the end for extra protein.

Vegetarian — poached egg: top each serve with a soft poached egg.

This week's meat option — chicken thighs: pan-fry or grill until cooked through, slice and serve alongside. Source it from Chef2Farmer.

3. Roasted Hakurei Turnip, Potato & Spinach Tray Bake

One tray, minimal washing up — roast everything together and toss the spinach through at the end.

Fresh baby spinach

Time: 50 min · Serves: 4–6 · Featuring: Potato, Hakurei Turnips, Baby Spinach

Ingredients

  • 1kg potatoes, cut into chunks
  • 1 bunch hakurei turnips, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp dried thyme or rosemary
  • 100g baby spinach
  • Salt and pepper, to taste

Method

  1. Preheat the oven to 200°C. Toss the potatoes and turnips with the olive oil, garlic and thyme on a large tray.
  2. Roast for 35–40 minutes, turning once, until golden and tender.
  3. Remove from the oven and toss through the baby spinach while the tray is still hot, until just wilted.
  4. Season to taste and serve.

Make it a meal — choose your protein

Vegan — chickpeas: toss a drained tin of chickpeas through with the vegetables before roasting.

Vegetarian — danish feta: crumble feta over the top just before serving.

This week's meat option — beef braising steak: add diced beef braising steak to the tray from the start and roast until tender. Source it from 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 Chef2Farmer, and we'll update them together each week based on what they've got.

Day Recipe Featuring Vegan Vegetarian Meat
Mon Creamy Potato & Spring Onion Soup Potato, spring onion, parsley Chickpeas Tasty cheese Pork sausages
Wed Sautéed Baby Spinach & Hakurei Turnips with Lemon Baby spinach, hakurei turnips, spring onion White beans Poached egg Chicken thighs
Fri Roasted Hakurei Turnip, Potato & Spinach Tray Bake Potato, hakurei turnips, baby spinach Chickpeas Danish feta Beef braising steak

Looking for last week's recipes?

Week of August 11 · Week of August 4 · Week of July 28