Spinach

Spinach is an extremely tasty and nutritious source of antioxidants and iron, but, as with many 'greens', it is often shunned due to bad experiences with school dinners or overcooking in years gone by, and many people don't realise how fresh and tasty it really is when cooked properly! Younger bright green leaves can be added raw to salads, whereas older, darker leaves are better suited to steaming or gently wilting in a hot pan. Spinach reduces a lot when cooked, and it is easy to underestimate how much you need - work on the basis that 500g is an average portion for two people.

Tips

Avoid spinach that has begun to wilt and go for bright green leaves with tender stems
If you wash spinach, make sure you dry it off with a bit of paper towel before cooking it. Only wash it when you are ready to use it
Try wilting it in a hot pan with a bit of nutmeg and add some tarragon butter as the perfect accompaniment to salmon
If using larger leaves with thicker stems, tear each side of the leaf off and discard the stalk
Keep it in the 'fridge in a perforated or breathable plastic bag and it should keep for a week or so