- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 tbsp plain flour
- 200ml full-fat milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 x 200g bags spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 100ml single cream
- fresh nutmeg, for grating
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Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.
Can be made up to two days ahead and gently reheated until piping hot.