3 WAYS WITH… spinach

This iron-rich leafy green is popular in vegetarian dishes

To make a hearty brunch, heat the oven to 200ºC/180ºC Fan/Gas Mark 6. Put 100g spinach into a colander, then pour over boiling water. Squeeze out excess water and place in an ovenproof dish. Mix 400g tinned chopped tomatoes with 1 tsp chilli flakes, then add with the spinach. Make four wells around the centre and crack in four eggs. Bake for 12-15 minutes.

For a quick lasagne, heat the oven to 200ºC. Heat some oil in a frying pan and add a crushed garlic clove. Add 250g sliced mushrooms, then cook until they start to soften. Add 200g spinach and stir until it wilts. Remove from the heat and stir in 300g soft cheese and 1 tbsp Parmesan cheese. Put ¼ of the spinach mix on the bottom of a baking dish, lay two lasagne sheets on top, then repeat until you have used all the pasta. Bake for 35 minutes.

To make a tasty side dish, melt 25g butter in a saucepan, then add 1 chopped onion and cook until soft. Stir in 2 tbsp plain flour, then slowly start to whisk in 200ml milk. Gently cook for 5 minutes until thickened. Meanwhile, place 400g spinach in a colander and pour over boiling water. Squeeze out excess liquid, then roughly chop. Stir into the sauce with 100ml single cream, gently heat, then finely grate over fresh nutmeg and season.