Yes, it may seem like vegetables have taken over this blog but I have been waiting ALL summer for the weather and light to change so that I can post this. Now that it has I can’t wait any longer.

You may, or may not remember, depending on how often you read this blog, that back in April I described a roast chicken as the culinary equivalent of a LBD, a Little Black Dress i.e. reliable, consistent and elegant. Well, this is its vegetable sidekick; when I make that roast chicken I want this to go with it. I didn’t, for most of the summer; it was all wrong and unseasonal. But now that it’s the weather, just, for all things roasted, this is the perfect accessory.

The amounts in the original recipe are completely vague (‘a dollop’) so this is very much your own creation. If you don’t have a blender, of any description, then you could still make it, but then it is even more imperative to get rid of any excess water in the spinach before adding the other ingredients. This will take you through the whole season.

Creamed spinach with Dijon and crème fraîche (adapted from Beyond Nose to Tail Eating)

The amount you make and eat is very much up to you.

Cupboard (or things you may already have)
butter
Dijon mustard, a good spoonful
Parmesan
freshly ground sea salt and black pepper

Shopping list
fresh spinach, a big bag
crème fraîche, a good spoonful

How to
1. First, de-stalk the spinach, wash it thoroughly in several changes of cold water then drain.
2. Melt a lump of butter in a lidded saucepan big enough to hold all the spinach. Once melted, add the spinach, toss the leaves to coat in butter then cook over a gentle heat until completely wilted (the leaves will shrink to about a quarter of their original volume).
3. If the spinach has given up a lot of water then drain it again and return to the pan.
4. Stir in the mustard, grate over some Parmesan then mix in the crème fraîche. Season, and add more mustard, cheese or crème, to taste.
5. Blend until smooth and eat immediately. It’s easy to devour the lot in one sitting, which is a good thing since it won’t keep in the fridge.