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Ingredients

Method

  • STEP 1

    Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.

  • STEP 2

    Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

  • STEP 3

    Meanwhile, place two 200g bags 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).

  • STEP 4

    Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.

  • STEP 5

    Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

RECIPE TIPS

GET AHEAD
Can be made up to two days ahead and gently reheated until piping hot.

Recipe from Good Food magazine, December 2009

Goes well with

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