Serves 4
INGREDIENTS
2 tablespoons olive oil
50 g/2 oz butter
1 onion, diced
1 garlic clove, chopped
2 potatoes, chopped
250 g/8 oz broccoli, chopped
300 g/10 oz spinach, washed and chopped
900 ml/1/1/2 pints Chicken orVegetable Stock
125 g/4 oz Gorgonzola cheese, crumbled into small pieces
juice of 1/2 lemon
1/2 teaspoon grated nutmeg
salt and pepper
75 g/3 oz toasted pine nuts, to garnish
warm crusty bread, to serve

Spinach and Broccoli Soup

heat the oil and butter in a saucepan, add the onion and garlic and saute for 3 minutes.

add the chopped potatoes, broccoli, spinach and stock, bring to the boil and simmer for 15 minutes.

add the Gorgonzola to the soup with the lemon juice, nutmeg and salt and pepper to taste. This soup can be liquidized or left with chunky

pieces according to taste. Garnish with the toasted pine nuts and serve with warm crusty bread.

Serves 4
INGREDIENTS
500 g/1 lb spinach, shredded, or whole baby spinach leaves
1 hard-boiled egg
25 g/1 oz butter
grated nutmeg
1 tablespoon lemon juice
1 tablespoon olive oil
salt and pepper

Spinach with Egg

cut the egg in half and remove and reserve the yolk. Chop the white.

wash the spinach well and place in a saucepan with just the water that clings to the leaves. Cover the pan and cook for 7-10 minutes,

shaking the pan occasionally, until the spinach is tender. Drain the spinach well and return it to the pan with the butter and a sprinkling or

nutmeg, salt and pepper. Heat through, then remove from the heat and stir in the egg white, lemon juice and olive oil.

transfer the spinach mixture to a warmed serving dish and sieve the egg yolk over the top.Serve hot.

Serves 4
INGREDIENTS
1 litre/1/3/ pints Chicken Stock or Vegetable Stock
125 g/4 oz butter
1 tablespoon olive oil
2 shallots, finely chopped
300 g/10 oz arborio rice
500 g/1 lb spinach, chopped
grated rind and juice of 1 lemon
125 g/4 oz Parmesan cheese, grated
salt and pepper

Spinach and Lemon Risotto

Heat the chicken or vegetable stock in a saucepan to a gentle simmer.

Melt half the butter and the olive oil in another saucepan, add the shallots and saute for 3 minutes.

Add the rice and stir well to coat the grains thoroughly. Add a ladleful of stock, enough to cover the rice, and stir well. Simmer gently and

continue to stir as frequently as possible, adding more stock as it is absorbed, reserving a ladleful.

Stir in the chopped spinach, lemon rind and juice, reserving a little lemon rind for garnishing, and season with salt and pepper. Increase the

heat, stir well then add the remaining stock and butter. Allow to cook for a few minutes, then add half of the Parmesan and mix in well. Serve

sprinkled with the remaining Parmesan and lemon rind.