This recipe is based on tinned spinach – you might think it was horrible, far inferior even to frozen spinach – but it is not.

And if you are travelling and self-catering, or sailing, tinned spinach is incredibly useful. If you’re travelling you can use UHT cream. If you really can’t lay your hands on some cream, you can substitute béchamel sauce.

This is a very easy, and good, way of cooking it. The secret is the Marmite (Marmite haters won’t know it’s there). You can also add a little grated cheese, lemon juice, butter….whatever you have to hand.

This also works with frozen spinach, as well as with aged, on-its-last-legs ‘fresh’ spinach.

Both tinned and frozen (especially in small lumps) spinach are incredibly useful:

  • add to soups for extra flavour
  • thicken a curry
  • add interest to a pasta

 

Recipe for Mrs H’s quick and travelling creamed spinach with a secret

 

For 3-4 (double is fine for six)

 

  • 2 tins of spinach
  • 120ml/½ cup double cream
  • 1 fat clove of garlic, crushed with 1 tsp smoked salt
  • 1 generous teaspoon of Marmite
  • Grinds of both black pepper and nutmeg

 

  1. Drain the spinach well, pressing it into a sieve to get rid of the surplus liquid.
  2. Put it in a saucepan, and start to heat.
  3. Add all the other ingredients. Stir well.
  4. Serve