A recent survey showed that 56% of people rated spinach as their favourite vegetable and its hardly surprising. Not only is it very tasty, packed full of nutrients, very low calorie, its also quick and easy to prepare.

To get the best out of spinach you need to use it as close to picking as possible as it loses its nutrient value with storage, overcooking and/or over preparation.

Its best to cook spinach quickly so in this recipe we have a hot meal with a view to keeping as much of the nutrient value as possible.

Ingredients to serve one

1 whole wheat ciabatta or similar
4 cups baby spinach
2 spring onions
1 small clove of garlic
1 tablespoon chopped cashew nuts roasted

Preparation:

Take a bread roll of choice -a ciabatta is ideal- and slice in half. Butter each side lightly and toast the bread in a lightly heated frying pan, turning frequently so each side meets the heated pan three or four times.

To cook the spinach, wash and pat dry about four cups full of baby spinach leaves. Melt 10ml of butter or coconut oil (a dessertspoonful) and gently saut two finely sliced spring onions and of a teaspoonful of crushed garlic. Once those are cooked add your spinach, cook for no more than a minute, stirring very gently. Add salt to taste.

One problem with spinach is the high fluid content so the next step is to sieve it. Do this over the pan youve just cooked the spinach in, pressing gently so much of the spare liquid is squeezed out probably two to three tablespoonsful.

Heat and reduce the liquid to about a dessertspoonful, at this point add a squeeze of lemon juice. Return the spinach to the pan and stir it back into the remaining fluid. This means your spinach flavour is far more intense and your crostini dont become overly soggy.

Place the piping hot spinach on your crostini, dust with black pepper and roasted cashew nuts. Enjoy!