- Ultimate Creamed Spinach
I’d seen Hugh Fearnley-Whittingstall make this on River Cottage. It is utterly divine – a bechamel infused with grated carrot and onion, bay leaves and nutmeg. unfortunately I had to make it with frozen rather than fresh spinach but it was still gorgeous. I reduced the butter down to 30g from 50g and it was still plenty rich enough for me. This amount of bechamel would cope with 32oz frozen spinach easily. - Pasta with squash and radicchio
This is a lovely idea for a pasta sauce – basically you make a silky sauce by gently simmering onion and strips of squash with a little water, then add in some finely sliced radicchio to finish. I went quite heavy with the vegetables so it became pretty wintery and heavy – I think if you used the correct amount of sauce this would actually be a lovely pasta for any time of year.
