This is creamed spinach, not that bizarre idea of serving spinach with runny cream, and it truly is the best accompaniment to a barbecued ribeye steak. Our dinner for two on New Year’s Eve.
Creamed spinach – serves 2
- 300ml whole milk
- ½ onion, thinly sliced
- 1 clove of garlic, bashed
- 2 bay leaves, torn
- 500g main crop spinach
- 50g butter, plus a bit extra
- 40g plain flour
- nutmeg, for grating
- a large handful of coarse white breadcrumbs
- a large handful of finely grated Cheddar cheese
Heat the oven to 180C/350F/Gas 6.
Pour the milk into a medium-sized saucepan and put over a medium-high heat. Add the onion, garlic and bay leaves and bring to a gentle simmer. Take the pan off the heat and leave to infuse for 15-20 minutes.
Meanwhile, drop the spinach into a large pan of boiling water and cook for 1-2 minutes, until wilted. Drain and cool until you can squeeze the excess liquid out with your hands. Roughly chop and set aside.
Heat a medium-sized saucepan over a medium heat and add the butter. When it starts to bubble, add the flour and cook and stir for 1 minute before pouring in the infused milk (strain it through a sieve first and discard the onion and herbs). Whisk for 1-2 minutes to make a thick white sauce. Season well with salt and pepper and a good grating of nutmeg, then remove from the heat and fold in the chopped spinach. Spoon the mixture into a small ovenproof dish.
Mix the breadcrumbs with the grated cheese and scatter over the dish. Dot with a little butter and bake for 8-10 minutes, or until crisp, golden and bubbling.
(Original recipe from Time by Gill Meller, Quadrille, 2018.)
Jono & Jules do food & wine 
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