So this weekend it was a large bag of spinach that’s sitting in my fridge asking to be used up….
Dish one – Friday night salmon and spinach fish pie (with lovely sweet potato mash!)
Serves 4 – 6|Prep 30 minutes|Cook 1 hour
250ml semi-skimmed milk
200ml fish stock (you can use water)
500g skinned salmon fillet
200g cooked and peeled prawns
250g fresh spinach
50g plain flour
2 tbsp chopped fresh dill, or parsley will do
150ml soured cream
750g large floury potatoes such as Maris Piper, scrubbed and halved
750g sweet potatoes, scrubbed and halved
salt and white pepper
1 Preheat the oven 200C gas mark 6. Put the milk, stock and salmon together in a large roasting tin. Cover with foil and cook in the oven for 12 – 15 minutes until the fish is just cooked through and no longer translucent – it should break into flakes. Lift the fish onto a plate and reserve the liquid. Break the fish into large chunks, discarding any skin. Arrange over the base of a shallow 1.75litre ovenproof dish with the prawns. Wash the spinach and place in a pan with the water clinging to the leaves. Cook for 2 – 3 minutes until wilted then drain thoroughly. Add to the fish in small spoonfuls.
2 Melt 50g of the butter in a medium pan and add the flour and cook for a minute. Off the heat gradually add the cooking liquid from the fish stirring each addition in and keeping the sauce smooth. Return to the heat and bring to the boil, stirring all the time, then simmer for 5 minutes stirring occasionally. Off the heat, stir in the dill and soured cream and season with white pepper. Pour over the fish and leave to cool.
3 Cook the potatoes in two large pans of boiling water for 15 minutes until tender. Drain and mash separately, then beat the remaining butter and seasoning into the plain potato. Stir the two potatoes together but don’t over mix. Spoon over the fish to completely cover. Cook the fish pie for 35 – 40 minutes until golden brown and crisp on top. Serve with steamed broccoli.
Dish two – lunchtime spinach salad with avocado, hot smoked salmon and roasted sweet potato
I rummaged around in the fridge and found the ingredients to make this salad for lunch. I roasted a sweet potato tossed in a little oil then cut it into cubes and tossed it in a bowl with half an avocado, some sliced red onion, flaked hot smoked salmon from Paul the fish , a tablespoon or two of mixed seeds, and the rest of my bag of spinach. The dressing was simply cold pressed rapeseed oil from Pure Kent and a little lemon juice.
Really quick easy and versatile so this is one of my five star recipes. I vary the veg according to season and what’s to hand so you can add peas or green beans instead of spinach or even quickly fried aubergine slices. If I don’t have chickpeas I use new potatoes as an alternative. Serve with mint raita and warm naan bread for the easiest quick curry or as I did on Saturday night with a bought chicken curry, an easy rice pilau, and warm naan bread
Serves 4|Prep 15 minutes|Cook 25 minutes
1 tbsp sunflower oil
1 clove garlic, chopped
1 small onion, finely chopped
small piece fresh root ginger, peeled and chopped
1 tbsp medium curry paste
400g can chopped tomatoes
400g can chickpeas
250g fresh spinach, roughly shredded
salt and freshly ground black pepper
1 Heat the oil in a medium saucepan and cook the garlic, onion and ginger together for 5 minutes until softened and golden. Stir in the curry paste and cook for a minute then add the tomatoes and simmer for 5 minutes to make a thick sauce, stirring occasionally.
2 Stir in the chickpeas with their liquid and bring to the boil. Simmer for 10 minutes then season and stir in the shredded spinach. Cook gently together for a couple of minutes until the spinach is just cooked. Check seasoning and serve with a spoonful of yogurt stirred through then scatter with chopped coriander. Serve with warm naan bread.
Busy mum’s lifesaver: I often make double of the base tomato sauce then freeze half the tomato sauce for future use. Just thaw and add continue as above. I use frozen leaf spinach and frozen chopped ginger and then I’ll have all the ingredients in the storecupboard! For the meat-eating contingent of the family this goes really well with chicken tikka and pilau rice.
Dish four – Spiced spinach and chick pea soup
The remains of my spinach curry made a great lunch today. I reheated it with added chicken stock then roughly processed it in the pan with the hand blender. Then I dropped in a spoonful of yogurt and one of mango chutney…..