Spinach 350g
£0.00
Wonderfully versatile, our spinach can be eaten raw in salads and added to sauces and curries.
related recipes
- sesame spinach
- spinach with pomegranate
- spring vegetable risotto
- jane baxter’s easy chard or spinach ideas
- spinach and chard
- braised sweetcorn with spinach
- spinach and/or chard gratin
- spinach and chard with raisins and toasted pine nuts
- middle eastern spinach
- stuffed butternut squash with spinach and couscous
- spinach with yoghurt
- spinach and chard introduction
- frittata verde
- spinach + cheese tart
- creamed spinach or chard with garlic + basil
- spinach and mushroom lasagne
cooking
Spinach can be used raw in salads or cooked. To prepare it, wash, cut the stalks off, blanch in a pan of boiling water for a minute, drain, refresh in a bowl of cold water, drain again and then chop finely.
storage
Spinach is best eaten fresh - when it's most nutritious. If you can't use it straight away, keep it in the fridge or for long term storage, freeze it while fresh.
did you know?
Spinach is a native plant of Persia (modern day Iran) and was probably brought to Europe around the 12th century.
