Eat for change, eat with the seasons... this recipe by The Bear's Plate, using fresh from our fields baby leaf spinach, is the perfect side dish for pork!
Finely dice the shallot in a pan with the butter for 5 minutes until translucent. Add the flour and combine to make a paste. Add the milk little by little to make a roux.
Wilt the spinach in the microwave or place in a colander and pour hot water over the leaves.
Add the leaves to the roux and then add the cream and nutmeg and mix well.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.