Creamed spinach - one of our most popular dishes from day 1 - amended slightly for you to make at home. RECIPE Ingredients: - 2 x 260g bags baby spinach, washed. - 250g double cream. - 40g Parmigiano Reggiano. - Fresh nutmeg. - Fine sea salt. Method: 1. Place the spinach into a large pan of rapidly boiling water. When you add the spinach the water will stop boiling, when it returns to a boil take the spinach out. This should take 2 minutes. 2. Transfer the spinach into ice cold water for a minute or so. 3. Drain the spinach and squeeze in your hands to remove excess water. You will need to squeeze hard to remove as much water as possible. You can use a tea towel or kitchen paper to squeeze out the last drops. 4. You should now have 220-225g of cooked, squeezed spinach. It is very important that you weigh the spinach at this stage as if it is too wet (ie weighs more than 225g) you will have spinach soup! 5. In batches, chop the spinach very, very finely. 6. In a pan combine the cream, chopped spinach, parmesan, grated nutmeg and salt. Be careful with the nutmeg as it is strong in flavour - you can always add more later if it is to your taste. 7. Place the pan on the hob and bring to a simmer. This should take about 2 minutes. 8. Taste and add more nutmeg if you wish. 9. Serve and enjoy! #recipe #athome #sidedish #steakdinner
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