G M, Christchurch.

Here’s a tip for spinach (which could also be used for silverbeet). Chop the stuff up finely as if it is parsley and sprinkle it in everything…muffins with cheese, quiche type recipes, sprinkle on spuds, add loads to salad, add to soups, casseroles. The flavour is negligible, but that iron goodness is incorporated into lots of food.