This recipe is dead easy, takes about 6 minutes to make, and tastes brilliant. It is perfect for making whilst your roast is resting on the bench, as it stops the urge to carve the roast too early! (Is it just me that gets that urge? The smell of the roast is hard to resist!) I served it with the pork belly below.
2 spring onions, sliced 1 cup peas (fresh or frozen) 1 glass white wine 4 handfuls spinach olive oil butter (as much or as little as your hips can handle!)
Heat some oil and a knob of butter in a pot, and slowly fry the spring onions for a couple of minutes. Add the peas and cook for another couple of minutes, add the wine, bring to the boil and then simmer for a minute or two. Add the spinach, and turn over with tongs until the spinach is wilted. Add another knob of butter, season and serve.
I love food - all food - it's as simple as that. I like trying new recipes, but do have those favourites that I cook all the time. I'm also trying to improve my cooking skills, so am very glad for any comments/help that you can give me!!
(I'm also pretty clueless when it comes to computers, so please forgive me if things don't quite work first time round!)