Easy creamed spinach

This is a delicious way to serve up leafy greens.

SERVES 8 PREP 20min COOK about 20min

• 25ml (1fl oz) olive oil

• 1 onion, finely chopped

• 500g (1lb 2oz) spinach

• 2tbsp plain flour

• 300ml (½pint) milk

• ½tsp freshly grated nutmeg

• 100ml (3½fl oz) double cream

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

2 Meanwhile, put half the spinach in a colander in the sink and pour over a kettleful of boiled water. Leave until cool enough to handle. Lifting up a handful of spinach at a time, squeeze out any liquid then put on a board. Repeat; roughly chop.

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

4 Add the spinach, nutmeg and cream; heat through before dishing up.

PER SERVING: CALS 135; FAT 10g; SAT FAT 5g; CARBS 7g

GET AHEAD Make up to a day in advance.

Cool completely, then cover and chill. To serve, reheat gently in a pan, adding milk as needed.