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Spinach with Apricot and Prunes

Spinach with Apricot and Prunes

1kg/2lb fresh spinach or 450g/1lb frozen leaf spinach

2 tbsp oil

1 onion, chopped

25g/1oz butter

2 tsp “Very Lazy” Garlic

350g/12oz mushrooms, chopped

1 ½ tbsp pomegranate sauce or 1 tbsp lemon juice mixed with 1 tbsp black treacle

pinch of ground saffron

225g/8oz dried apricots or prunes

1 tbsp EPC (English Provender Copmany) Rose Water

Seasoning

If using fresh spinach, wash and cook lightly. If using frozen leaf spinach, just let it thaw. Either way, drain it thoroughly and squeeze out all the water.

Spinach with Apricot and Prunes

Heat the oil in a frying pan and saute the onion until browned. Add the butter and, when melted, add the spinach, garlic and mushrooms. Cook over a fairly high heat, stirring constantly for about 4 minutes. Now stir in the pomegranate sauce or the lemon juice and treacle, saffron, salt and pepper. Finally stir in the apricots or prunes and mix thoroughly.

Transfer to a heavy casserole and add the Rose Water and enough water to cover generously. Cover with a lid and cook over the lowest possible heat (use a diffuser mat if you have one) for about 1 ¼ – 1 ½ hours, until very thick and rich. Taste and adjust seasoning, then leave to cool. Serve cold.