Method

1. Put a full kettle of water on the boil.

2. Heat 1 tbsp of butter in a frying pan, over medium heat. Gently fry the garlic and onion for 5mins, until softened.

3. Add the spinach to a vegetable steamer or a colander, and pour over the whole kettle of boiling water (it’s easier to do this in the kitchen sink). Then rinse with cold water.

4. Squeeze as much of the water out of the spinach as you can (this is key). If you’re using a steamer or colander, then you can use a slightly smaller lid or plate to press down on the spinach (so the water drains through the holes). Fold the spinach in half and squeeze again to press further water out. Repeat 3-4 times.

5. Finely chop the spinach on a chopping board. Stir the spinach and the cream into the frying pan with the browned onions. Reduce the heat to low. Season with salt and pepper, and grate the nutmeg seed into the pan (using the finest setting on a cheese grater).

6. Leave the pan over very low heat, stirring occasionally, until your main dish is ready to serve (up to 20mins).