Spinach grows really well in winter. Plant it in the garden and just like chard it pretty much takes care of itself. To capitalise on the iron content of these deep-green leaves while they are flourishing I tried a recipe that started out with the intention of being palak paneer – a lightly-spiced spinach curry with pieces of fried paneer (a fresh cheese used in Indian cookery).

I wasn't about to make my own cheese for a weeknight supper and there was the possibility of substituting tofu, but the idea I liked most, was cubes of crispy potato. Serve with Basmati rice and naan breads as a meat-free supper for two or as part a curry dinner – see the Food for Friends food feature in the August issue of Women's Health for other ideas.

Indian Spiced Spinach With Crispy Potatoes

Serves 2

What You Need
450g baby spinach, washed and stalks removed
1 tbsp butter
1 large onion, chopped
3 garlic cloves, crushed
1 thumb-sized piece of ginger, peeled and finely grated
1 chilli, seeded and finely chopped
½ tsp Garam Masala
Generous pinch cayenne pepper
Sea salt flakes and freshly ground black pepper
¼ cup double cream
4 small Mediterranean potatoes, cooked, peeled and cubed
Sunflower oil

Method
Heat the butter in a medium pot and cook the onion, garlic, ginger and chillies until softened but without colour. Add the spices and cook briefly, stirring. Add the spinach, turn up the heat and cook, tossing regularly, until the spinach is bright green and wilted. Process in a food processor until smooth and season well. Return to the pot and add the cream. Heat some sunflower oil in another pot and fry the potatoes in batches until crisp and golden. Drain on paper towel. Heat through the spinach and serve topped with the potato.