Baked Creamed Spinach

This is lovely stuff. The boy has second helpings which is a rarity with any vegetable.

A glug of olive oil

A knob of butter

4 cloves garlic, chopped

1 red onion, finely chopped

1 rip juicy tomato (if not manageable, fish 2 out of a tin)

1 whole nutmeg

450g frozen spinach

150ml single cream

50g breadcrumbs

50g gruyere cheese, grated

Salt and pepper

We’re having this with lamb chops. The boy is cooking the lamb in the griddle pan while I’m making the spinach. I tell him I need  a 15 minute head start though. Start with getting the grill as hot as it will go. Meanwhile, put the oil and butter in a frying pan and the onion. Once it softens add the garlic. Give it 5 minutes and then chop the tomato and add it to the pan, Give it a good grate of nutmeg.  Spinach and nutmeg are good housemates.

When it’s all soft, add the spinach. As it’s frozen it will halt the cooking for a while. Once it’s melting, add the cream. Give it another scrape of nutmeg and some salt and pepper. The boy is pointing towards the mint sauce we made from the garden mint. He’s right; It needs to come out of the fridge. I love the half sure, half unsure look on his face.

Put a lid on the spinach pan and give it another 5 minutes on a really low heat. When it’s cooked it goes into an ovenproof dish. I’m transferring it with a slotted spoon so not too much water ends up in the final dish. The breadcrumbs go on top – in this case from a ciabatta roll that the boy didn’t manage to turn into a sandwich. It helps that it’s day old. The cheese is grated on top.

Pop it under the grill until the breadcrumbs and cheese are golden. The boy presents the lamb chops. We’re there. A relaxed meal with some Schubert piano music on the CD player. I love the Moment Musicaux no. 2. Perfect for a relaxed late lunch with a little too much wine.