Creamed spinach and peas

It was Friday night. We were down to the wire for ingredients for dinner. There was an M&S venison cottage pie dug out of the freezer for Gipsy Spread and a vintage cheddar and caramelised onion tart for me. Now, what to accompany these. Hmmmm.

We had frozen spinach and peas in the freezer and some of the double cream left from the rhubarb crumble I made last week. The recipe can be reviewed at http://gipsytoast.blogspot.co.uk/2013/07/rhubarb-crumble.html. Creamed spinach and peas it was then.

What you will need
A handful of chopped cooked spinach
Two handfuls of green peas
Double cream (or creme fraiche)
Fresh thyme
Lemon
Fresh chives
Nutmeg

Firstly, defrost the spinach if frozen, or wilt if fresh. Add the peas and a tablespoon or two of the cream. Season well with salt and plenty of pepper. Grate over some nutmeg and add the chopped chives and thyme. Add a final squeeze of fresh lemon juice and cook the flavour together on a very low heat for 5-10 minutes.

Serve this as a side dish with your main course. The greens are lovely and earthy and the cream is sweet and rich.