Chorizo chicken with chilli wedges
Wrap chicken in chorizo for an instant Spanish hit. Looks impressive enough for a dinner party too
Spinach with onions & pine nuts
Serves 6 - 8
Easy
Prep:
Cook:
Jazz up a bag of spinach with caramelised onions and the crunch of pine nuts
Skip to ingredients
- 1 tbsp olive oil
- 2 large onionsthinly sliced
- 50g butter
- 50g pine nut
- 2 garlic clovescrushed
- grating of nutmeg
- 1 tbsp sherry vinegar
- 2 x 500g bags spinach
Nutrition: per serving
- kcal203
- fat16g
- saturates6g
- carbs9g
- sugars7g
- fibre0g
- protein7g
- salt0.73glow
Method
step 1
Heat the oil in a large, deep pan. Add the onions, cover, then gently fry for 15 mins until soft and almost transparent. Add the butter and pine nuts, turn up the heat, then fry for 5 mins more or until the onions are dark golden. Stir in the garlic, grate in a little nutmeg, then fry for 1 min. Splash in vinegar.
step 2
Meanwhile, heat the largest pan you have until very hot. Throw in half the spinach, cover for 20 secs, then stir until just wilted. Tip into a colander set over a bowl, then repeat with the second bag of spinach.
step 3
To serve, toss the cooked spinach into onion mix and season generously.
