Creamed Spinach

5g butter

1 /4  cup finely diced onion
finely chopped

1-1/2 tbsp AP flour

50ml full fat milk

100g fresh spinach

25ml heavy cream

freshly grated nutmeg

Heat butter in a saucepan, then add finely chopped small onion and cook for 5 mins until softened. 

Stir in plain flour and cook for 2 mins, then slowly start to whisk in milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

Meanwhile, place spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted. 

Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. 

Stir the cream into the sauce, gently heat, then finely grate over some fresh nutmeg and season well.