Creamed spinach

Serves 2

12g butter

1/2 small onion

1 garlic clove

1 tbsp plain flour

100ml whole milk

200g bag spinach

50ml single cream

40g cheddar

Salt and pepper

Finely chop onion and garlic and soften in butter over a low heat. Add flour and then add milk gradually until you have a roux. Allow to.thicken. Meanwhile, boil the kettle and poor over the spinach to wilt. Stir into roux mix along with cream. Poor into oven proof dish and top with cheese.  At this point you can refrigerate until ready to cook. When ready, heat in oven at 180 degrees for 15 to 20 minutes. 

Lamb Curry (SW)

500g diced lamb leg 

1 red onion, sliced into half moons

1cm piece ginger, finely chopped

2 garlic cloves, chopped

1 tbsp cumin

1 tbsp corriander 

2 tsp chilli powder (or fresh chilli)

400g can tomatoes

splash of concentrated stock

200g can chickpeas

1 tsp garam masala

100g spinach, stalks removed

Cooke lamb with frylite until browned & then remove.

Cooke red onion until softened & golden brown.  Add cumin, garlic, ginger & coriander and cook for 2 minutes.

Return lamb to pan, pour over tomatoes, bring to boil & allow to simmer for 1.5hr (or place in over at 160 degrees C.

Top up with water is needed.  Add chickpeas & garam masala and cook for 5 minutes, 

Add spinach until wilted and serve.