EASY CREAMED SPINACH

Once you’ve had spinach this way, you’ll be hooked. Hands-on time 20min. Cooking time about 20min. Serves 8

25ml (1fl oz) olive oil

1 onion, finely chopped

500g (1lb 2oz) spinach

2tbsp plain flour

300ml (½ pint) milk

½tsp freshly grated nutmeg

100ml (3½fl oz) double cream

1 Heat the oil in a medium pan and gently cook the onion, covered, for 15min until completely tender.

2 Meanwhile, put half the spinach in a colander in a sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid from the wilted spinach, then put it on a board. Repeat wilting and squeezing process with remaining spinach. Roughly chop the drained spinach.

3 Stir flour into the onion pan and cook for 30sec. Take pan off heat and gradually add milk; season. Return pan to heat; cook, stirring constantly, until sauce thickens.

4 Add spinach, nutmeg and cream. Heat through to serve.

PER SERVING 140cals, 4g protein, 10g fat (5g saturates), 7g carbs (4g total sugars), 2g fibre

GET AHEAD Make up to a day ahead. Cool completely, then cover and chill. To serve, reheat gently in a pan, adding more milk as needed.