Spinach sauce

serves 8

Ingredients:

4 tbsp olive oil

2 large onions, finely diced

4 garlic cloves, finely sliced

2 red chiles, seeded and finely chopped

1¼lb (550g) baby spinach leaves, rinsed and coarsely chopped

1¼ cups dry white wine

2 tbsp all-purpose flour

3 cups milk

sea salt and freshly ground black pepper

Method:

1 Heat the oil in a large heavy-based pan, add the onions, and cook over medium heat, stirring frequently, for 5 minutes or until soft. Stir in the garlic and chiles and cook for 2 minutes. Add the spinach and cook for 3 minutes or until wilted.

2 Add the wine and allow to simmer for 5 minutes or until reduced by half. Add the flour and combine well. Pour in half the milk and stir well to combine. Add the rest of the milk a little at a time, stirring constantly, and cook for 5 minutes or until you have a creamy sauce. Season well with salt and pepper.

3 Leave to cool completely, then divide among 4 freezer bags (2 portions per bag). Seal and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a saucepan with a little milk and warm through gently but do not overcook. Use as a sauce for chicken, fish, or new potatoes or stir in some grated Cheddar and serve with pasta.

Spinach sauce