Makes: 10 portions. Cooking time: 5-10 minutes.
— 500 grams boiled spinach, cooked refreshed and squeezed into balls
— 50 grams butter
— seasoning of salt, pepper and numeg
(1) Pass the spinach through a fine sieve.
(2) Heat butter in a shallow sided saucepan and add the purée, stirring with a wooden spatula until the purée is hot enough to serve. Season to taste with salt, pepper and nutmeg.
(3) Serve in a vegetable dish in the shape of a slight dome. Decorate with a scroll effect over the surface using a palette knife.