Kitchen garden cook

Melanie Johnson whips up a Welsh rarebit

Spinach chimichurri with pan-fried fillet steak

(below) In a blender, combine the following: 1 red chilli, 2 handfuls of spinach leaves, 1 handful of basil, 3 cloves of garlic, 100ml of olive oil plus the juice and zest of 1 lemon. Simply fry the steak to your liking and add the chimichurri for Argentinian-inspired flavour. Serve with French fries and salad.

Supergreen frittata with halloumi, avocado and chilli

Heat a splash of olive oil in a medium-sized pan. Fry 3 chopped spring onions for a few minutes, then add 75g of frozen peas and a quarter of a head of broccoli (broken into florets). Mix well until almost tender. Add 2 handfuls of spinach and toss until wilted, then add a handful of chopped parsley. Mix 5 eggs in a jug and season well. Pour them over the vegetables in the pan and cook over a medium heat for about 8–12 minutes. If the top is too runny, put a lid on for the last couple of minutes. Fry 100g of halloumi slices, brush them with chilli oil and arrange them on top of the frittata with slices of fresh avocado and a handful of dressed spinach leaves.

Spinach on the side

Heat olive oil in a frying pan and add 4 handfuls of spinach and 3 cloves of crushed garlic. Toss well. Pour in 50ml of double cream and stir. Perfect with grilled halibut, sautéed potatoes and lemon wedges.

The addition of spinach to a classic Welsh rarebit is rather unconventional, but these dark, leafy greens make it more substantial