Creamed Spinach

1. Blanch the spinach in boiling salted water for 1 minute, then plunge into cold water.

2. Squeeze it out thoroughly – this step decides whether the dish is creamy or watery.

3. Chop it roughly.

4. Sweat the finely chopped onion and crushed garlic in the butter.

5. Sprinkle over the flour, pour in the cream and cook until thick.

6. Fold in the spinach, season with nutmeg, salt and pepper, and simmer together for 3 minutes.

Tip: This is an American steakhouse side: made with cream rather than a milk-based roux, so it is denser and richer.