Kathy Paterson's dishes are a great source of iron. Photos / Bite magazine
Find all your favourite bits from today's Bite magazine online. Follow the hyperlinks in Jo Elwin's editor's letter and lose yourself in bite.co.nz. It's World Iron Awareness Week, so it's a good time to check in and see if you are getting enough to prevent fatigue.
Of course there could be other factors causing your headaches, tiredness and irritability like, right now, those kids who are not adjusting to daylight saving and waking
at ridiculous hours. Or the fact that it is school holidays, and they are already running you ragged. Or it could be that you are iron-deficient.
Either way it doesn't hurt to ensure you're eating plenty of red meat and also green leafy vegetables, nuts and cruciferous vegetables, all of which feature in our recipes this week. Red cabbage, brussels sprouts and fennel bulb are thinly sliced in to Kathy Paterson's raw vegetable salad with yoghurt dressing. Cauliflower with warm spices and egg is a modern take on the classic cauliflower polonaise and this fast braise of leek, potato, swede and carrot is a peasant-style dish that goes well with lamb.
Mussels, oysters, organ meats and eggs are also rich in iron and you will find recipes for these, along with plenty of information from our experts about iron and how to ensure you're getting enough, in our feature.
