Spinach leaves

Swish the leaves in a large bowl of cold water so grit sinks to the bottom, then lift them out rather than pouring the water through a sieve. Rinse again if you can still see grit, and dry the leaves well in a salad spinner or clean tea towel.

Heat a little oil or butter in a wide pan, add the leaves in handfuls and turn them as they wilt. They usually need about 2–3 minutes; cooking them in batches helps stop them steaming in a crowded pan.

Yes. Use washed, well-dried leaves in salads or sandwiches; the smaller, tender leaves are especially good raw, while larger leaves can have tougher stems.

Keep them dry in the fridge in a loosely closed container or bag lined with a clean paper towel. Remove any yellow or slimy leaves, and wash them just before use.

Stir them into dal, saag paneer, soups or pasta just before serving, or bake them in spanakopita, quiche and savoury tarts. They wilt quickly, so add them near the end of cooking.

Yes, in cooked dishes such as soups, pasta sauces and pies. Thaw it first and squeeze out excess water so it does not make the filling or sauce watery; it is less suitable as a raw salad leaf.

Look for leaves that are crisp and evenly green, with no yellow patches or slimy areas. Avoid bags with pooled water or leaves that have collapsed.