Recipes: Spinach

Taking moments to cook, spinach is so easy to use. Add to curries, pasta or salads, spinach’s vibrant colour and versatility means it is a firm favourite with foodies everywhere. Celebrate British spinach season and add some to your cooking.

SALMON WITH CREAMED SPINACH SAUCE ON WILTED KALE (pictured above)


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2 people

Ingredients
2 salmon fillets
200g vine on cherry tomatoes
100g kale
50g quark
50g low fat soft cheese
½ tsp ground nutmeg
450g Spinach

Method
1. Preheat the oven to 200oC, gas mark 6.
2. Place the salmon and tomatoes on the vine in a small roasting tin and roast for 15 minutes.
3. Meanwhile, cook the kale in boiling water for 3-4 minutes, drain. Place the quark, soft cheese, kale and nutmeg in a food processor and puree. Put the spinach in a colander and pour over boiling water until just wilted and add half to the food processor and pulse again.
4. Place remaining spinach on 2 plates. Add the salmon and spoon over the spinach sauce, top with the tomatoes and serve with new potatoes.

Cooks tip
Try with roasted chicken breast instead of salmon.

THAI CHICKEN AND SPINACH CURRY

Preparation: 10 minutes
Cooking time: 20 minutes
Serves: 4 people

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Ingredients
1 tbsp oil
500g chicken breast, sliced
50g Thai green curry paste
300g chestnut mushrooms, halved
400ml can reduced fat coconut milk
100g frozen peas
260g bag Spinach
Juice 1 lime
Chopped coriander and cooked brown basmati rice to serve

Method
1. Heat the oil in a large frying pan and fry the chicken for 5 minutes. Add the curry paste and mushrooms and cook for 2-3 minutes.
2. Stir in the coconut milk and peas, bring to a simmer and cook gently for 7-8 minutes.
3. Stir in the spinach until just wilted and add the lime juice. Season to taste and sprinkle with coriander.
4. Serve with cooked brown basmati rice.

Cooks Tip
Try using Thai red curry paste instead of green and replace the peas with green beans.

MEDITERRANEAN SPINACH FILLED ROLLS

Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4 people

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Ingredients
4 crusty bread rolls
260g bag Spinach
280g jar chargrilled peppers in oil
1 courgette, halved then thinly sliced lengthways
2 tbsp chopped basil
125g light mozzarella, sliced

Method
1. Cut the tops off the rolls to make lids and reserve. Scoop out the bread saving the shell of the roll.
2. Place the spinach in a large bowl, cover with clingfilm and microwave for 2 minutes, squeeze out the excess liquid.
3. Drain the peppers reserving the oil. Heat 1 tbsp of the oil and fry the courgettes for 2-3 minutes until softened and mix in the peppers and basil, season. Place half the courgette mixture in the base of the rolls, add the mozzarella and then the remaining courgette mixture, press in the spinach then top with the roll lid.
4. Serve halved with salad.

OPEN LASAGNE WITH SPINACH AND POACHED EGG

Preparation time: 10 minutes
Cooking time: 2 minutes
Serves: 2 people

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Ingredients
6 sheets fresh lasagne
260g bag Spinach
350g tub tomato & basil pasta sauce
25g Parmesan, grated
2 medium eggs

Method
1. Cook the lasagne sheets in boiling water for 5 minutes until tender, drain.
2. Meanwhile, place the spinach in a large bowl and cover with clingfilm, microwave for 2 minutes until just wilted, gently squeeze out some of the excess water. Heat the tomato sauce in a saucepan.
3. To assemble, place 1 lasagne sheet on 2 plates, spoon over a third of sauce, then half the spinach, sprinkle with some cheese, repeat the layers finishing with sauce and cheese.
4. Poach the eggs to your liking and place on top of the lasagne. Serve with a green salad.

Cooks tip
Try using a spicy tomato sauce for an extra kick. Cut the lasagne sheets in half to make 4 starters.