Just-picked garden spinach together with new potatoes is heaven.
Pic courtesy Ever Open Sauce
| 4-6 | new potatoes depending on size | |
| 5T | olive oil | |
| 1 lg | bunch spinach | |
| ¾c | double cream | |
| 3T | grated Parmesan | |
| salt and pepper | ||
| 2 cloves | garlic | |
| 2T | butter | |
| 2T | flaked almonds | |
| handful | pea shoots (optional) |
Pre-heat the oven to 400°F. Wash the potatoes, place each one flat on a chopping board, then score them deeply with a knife at about ¼-inch or a bit less intervals, taking care not to cut right through to the chopping board. Toss them in the olive oil, making sure it gets between the slices, then place the potatoes in a roasting tin in a single layer. Bake for 45 minutes until they are golden and fudgy. (I like to turn them over halfway through.)
Wash the spinach, put the leaves and a thin film of water into a large saucepan, cover tightly with a lid, and place over a moderate heat until they start to relax and turn bright green. Remove, refresh in a colander under cold running water, then squeeze the leaves with your hands, pressing out most of the water. Roughly chop the spinach, then return to the empty pan. Add the cream and grated cheese and season. Warm gently.
Peel and finely slice the garlic. Melt the butter in a shallow pan, add the garlic and cook until golden and lightly crisp. Remove and set aside.
Toast the almonds in a dry pan till fragrant and lightly browned.
Spoon the spinach sauce onto plates and add the roast potatoes, almonds and crisp garlic. Scatter a few pea shoots over the top if you wish.
Serves 4-6.