master

Double cream, Parmesan cheese and a pinch of nutmeg turn this spinach side into something a little bit special

Creamed spinach

butter

spinach

double cream

grated parmesan (or vegetarian alternative)

grating of nutmeg

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.

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.