Creamed spinach gratin

Ingredients:

■ 1 kg frozen spinach

■ 2-3 tbsp olive oil

■ 2 onions, thinly sliced

■ 4 cloves of garlic, thinly sliced

■ nutmeg, to taste

■ 100g butter

■ 300ml single cream

■ 100g cheddar cheese

■ 2-3 tbsp pine nuts, toasted

■ 100g plain flour

■ salt and black pepper, to taste

Method:

■ In a deep, large saucepan, bring some salted water to the boil and place the frozen spinach; after the spinach is cooked through, drain in a large colander. Let the spinach cool down, then squeeze out the water from the spinach and set aside.

■ In a saucepan, heat the olive oil. Once the oil is hot enough, place the onions along with the sliced garlic and sauté until the onion becomes translucent.

■ Then add the spinach and stir to distribute the onion and spinach evenly. Lower the heat and push the mixture to one side of the pan. On the other side melt the butter and add the plain flour. Stir and cook the flour before adding the single cream. Then mix all of the contents of the pan together. Season with grated nutmeg, salt and pepper.

■ Transfer the creamed spinach to an ovenproof gratin dish. Sprinkle the cheddar cheese over the top and scatter the toasted pine nuts over the surface.

■ Place under a hot grill to melt the cheese until golden and bubbling. Serve hot as a side dish.