Creamed spinach

Wilt fresh spinach in a covered pan for 2–3 minutes, then drain and squeeze it very well before chopping. Stir it into a butter-and-flour base with warm milk or cream, and simmer gently until the sauce coats the leaves.

Yes. Thaw it completely, then squeeze out as much water as you can before adding it to the sauce; excess water makes the dish thin and bland. Chopped frozen spinach is especially handy for a smooth, evenly mixed result.

Warm it gently in a saucepan over low heat, stirring often; add a splash of milk if it has thickened in the fridge. Avoid boiling, which can make a cream sauce separate.

You can freeze it in an airtight container, but the sauce may turn grainy or separate after thawing. Defrost it in the fridge, then reheat gently while stirring and whisk in a little milk to bring the sauce together.

It is a classic side for roast or grilled beef, but also works with roast chicken, baked potatoes and poached eggs. A little nutmeg, black pepper or grated Parmesan complements the creamy spinach.

Use whole milk thickened with a butter-and-flour roux for a lighter, still creamy sauce. For a dairy-free version, use unsweetened oat or soya milk with olive oil and flour; avoid sweetened milk, which clashes with the savoury spinach.

Creamed spinach is a thick side dish, with the leaves held in a sauce; spinach cream soup is blended and loose enough to eat with a spoon. Thin leftover creamed spinach with stock or milk and blend it to make a quick soup.