Creamed spinach

750g spinach
200g crème fraîche
1 garlic clove, peeled and crushed to a paste
sea salt, black pepper
freshly grated nutmeg

This dish is another multi-tasker. When serving this with a bird, briefly fry the sliced liver in some butter and stir it into the warm spinach.

In short	Preparation time: 5 mins Cooking time: 15 mins Total time: 20 mins Serves: 4 people Cuisine: Vegetarian Course: Side dishes

Method

By Annie Bell

Wash the spinach in a sink of cold water, then place it in a large saucepan with just the water that clings to the leaves. Tightly cover with a lid and cook over a medium-low heat for 10 minutes until it has wilted. Tip it into a colander and press out most of the water, then purée it in a liquidiser with the rest of the ingredients. Return it to the saucepan and gently reheat. The purée can also be made in advance and reheated, in which case leave to cool, then cover and chill.