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Ingredients

Method

  • STEP 1

    In a large sauté pan, heat the butter over a medium heat. Tip in the spinach and wilt for 5 mins until all the liquid from the spinach has evaporated.

  • STEP 2

    Add the double cream and grated Parmesan. Season well and add a little nutmeg, if you like. Serve as a delicious side to smoked haddock.

Recipe from Good Food magazine, June 2016

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A star rating of 4.8 out of 5.8 ratings
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