• 500g spinach, washed and chopped
  • 25g butter
  • 1 tbsp plain flour
  • 200ml milk
  • 150ml double cream
  • a few gratings nutmeg
  • 75g gruyère, grated
  • 50g parmesan, grated


  • STEP 1

    Put the spinach in a colander and pour over a kettleful of boiling water, to wilt, then cool and squeeze out as much excess water as you can.

  • STEP 2

    Melt the butter in a pan. Add the flour and stir to make a roux. Keep stirring and gradually add the milk to make a white sauce. Simmer for 5 minutes, then stir in the cream and season well. Add the nutmeg and the gruyère and cook until the cheese has melted. Stir in the spinach and cook for a couple of minutes. Tip into a shallow baking dish. Sprinkle over the parmesan and flash under a hot grill until golden and bubbling before serving.


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