Our spinach comes from Cesca at her Soil Association certified organic plot in Thurmaston.

Science bit!

While Popeye's results are exaggerated, the health benefits associated with eating raw and cooked spinach are legitimate and should not be under-estimated. Spinach is rich cancer-fighting anti-oxidants, it is also loaded with folic acid, vitamin K, magnesium and manganese. Eye degeneration may be reduced if you eat lots of spinach and if you suffer from anaemia, the iron content will help your condition.

What do I do with it?

Spinach can be eaten raw in a salad, lightly steamed or fried. The key is to not overcook it as it can turn in to a rather unappetising slime if overcooked! Spinach works well as a side dish mixed in to some softened onions and garlic in a frying pan until it wilts. Or can be added to cheese sauce, Bolognese or is excellent in Indian food.

Spinach Cheese Squares
2 large eggs
100g flour
bag of spinach chopped
450g cottage cheese
180g Cheddar cheese, grated
ground black pepper

1. Beat the eggs and flour together in a large bowl.
2. Add the spinach, cottage cheese, Cheddar cheese and black pepper. Spoon the mixture into a well greased large oven proof dish.
3. Bake in the oven at 350° F., for about 45 minutes.
4. Leave to cool for at least 5 minutes before serving

SAAG ALOO
Bag of chopped Spinach, wash and drain
220g or 1/2 lb potatoes, cut in chunks
1-2 Tbsp ghee or vegetable oil
1 medium-sized onion, sliced into thin strips
2-3 Tbsp water

6 whole black peppercorns, crushed coarsely
2 cloves of cardamom, crushed
1 tsp ground coriander
1 tsp cumin powder
1 clove garlic, crushed
1 inch fresh ginger, peeled and cut into small matchsticks
1 fresh red chilli, seeded and finely shredded (or pinch of chilli powder)
salt
Heat ghee/oil in the saucepan on medium-low heat. When oil is hot, reduce heat to low add the crushed peppercorns, cardamom seeds and
almonds/cashews and saute gently for 2-3 minutes.

Add the chilli, ginger, onion and garlic to the saucepan and raise heat
to medium. Cook for a further 3-4 minutes, stirring lightly to prevent browning or burning.

Stir in the spices and salt and mix well. Add the potato chunks. Stir vigorously as you turn the heat up, until potatoes are half cooked and are covered thoroughly with the rest of the stuff. (you can add a little turmeric too at this point, though it isn't essential).

Reduce heat back to medium and add about 2 tablespoons of water. Bring to a boil, lower heat and simmer, stirring occasionally.
Gently stir in the spinach and simmer for about 20 minutes until the potatoes are tender. Add a small quantity of water if necessary. Don't
add too much water, just enough to be moist.
Cover it. Turn the heat off. It's done