From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
100g (4oz) butter
550g (1lb 4oz) spinach, tough stalks removed
Pinch of caster sugar
Sea salt and freshly ground black pepper
Heat a pan over a medium heat and add the butter. Once it has stopped foaming, quickly sauté the spinach with the sugar until soft and wilted. Season to taste and drain well on kitchen paper to remove the excess moisture. Return to the pan and keep warm. Use as required.
Cook Ahead: This can be made up to 24 hours in advance, then cooled and kept on kitchen paper on a plastic tray covered with clingfilm in the fridge until needed. Place in a pan and reheat gently, stirring occasionally.