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 cabbage, rainbow chard, beetroot and parsley — hearty winter staples that go a long way and waste nothing. Here's what we're cooking this week.

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Archived · Week of July 28, 2026

Featured this week

Cabbage · Rainbow Chard · Beetroot · Carrots · Parsley

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1. Braised Rainbow Chard with Garlic & Lemon

Rainbow chard cooked down until silky, lifted with garlic and a good squeeze of lemon — simple and quick.

Time: 20 min · Serves: 4 · Featuring: Rainbow Chard

Ingredients

• 1 large bunch rainbow chard, stems and leaves separated and roughly chopped
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• Pinch of chilli flakes (optional)
• 1 lemon, juiced
• Salt and pepper

Method

1. Heat the oil in a wide pan over medium heat. Add the chard stems and cook for 2–3 minutes until starting to soften.
2. Add the garlic and chilli flakes, and stir for 30 seconds until fragrant.
3. Add the chard leaves in batches, stirring until wilted down, then cover and cook for 5–8 minutes until tender.
4. Remove from the heat, stir through the lemon juice, and season to taste.

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2. Roasted Beetroot, Herb & Feta Salad

Sweet roasted beetroot with fresh herbs and salty feta — a good make-ahead side that keeps well.

Time: 50 min · Serves: 4 as a side · Featuring: Beetroot, Parsley

Ingredients

• 1 bunch beetroot, scrubbed and quartered
• 2 tbsp olive oil
• 100g feta, crumbled
• Small handful parsley, roughly chopped
• 1 tbsp red wine vinegar
• Salt and pepper

Method

1. Preheat oven to 200°C. Toss beetroot with olive oil, salt and pepper, and roast for 40–45 minutes until tender.
2. Let cool slightly, then arrange on a platter.
3. Drizzle with red wine vinegar, scatter over the feta and parsley, and serve.

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3. Winter Cabbage, Carrot & Herb Slaw

A crunchy, herby slaw that keeps for days in the fridge — good alongside almost anything, or piled onto a sandwich.

Time: 15 min  ·  Serves: 4–6 as a side  ·  Featuring: Cabbage, Carrots, Parsley

Ingredients

• 1/2 head cabbage, very finely sliced
• 2 carrots, grated
• Large handful parsley, roughly chopped
• 3 tbsp olive oil or good mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper

Method

1. Combine cabbage, grated carrot and parsley in a large bowl.
2. Whisk oil (or mayonnaise), vinegar and mustard together, season, and toss through the slaw.
3. Let it sit 10 minutes before serving so the cabbage softens slightly.

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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.