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SPINACH // if your spinach needs a blanch before going into a dish, then here’s my cheat. Rather than faff with a saucepan on the hob, or trying to cram it into a frying pan, all it needs is a few minutes in a bowl under freshly boiled water from the kettle. Perfect if your spinach is then destined for a pie, pastry (spanakopita anyone?) frittata or similar. This is perpetual spinach a veg bag stalwart because its a variety that grows so well all year round. The leaves are tougher than baby spinach so need a bit longer, and you’ll need to remove the stalks too. Looks a bit like chard or beet greens (same family!) You can find tips like this for spinach and 39 other veg in my cookbook ‘It Starts with Veg’ (out in June). Because as well as a good recipe being the key to loving your veg, I believe learning the tips and tricks for veg cookery opens your eyes to 1000s more ways with them! 💚 P.s egg feta bake thing coming soon, just want to retest it and make sure the timings are perfect. The flavours are delicious! #eatyourgreens #spinach #perpetualspinach #eattheseasons #cookingtips #brunch #eatplants

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