1 tbsp pine nuts
1 tsbp yellow sultanas
knob of butter
zest of 1 orange
grating of nutmeg
Preheat the oven to 200C/400F/gas 6 and toast the pine nuts for 6-7 minutes. Remove.
Soak the sultanas in water for 15 minutes.
Wash the spinach. Shake dry. Cook approx. 5 minutes in a covered saucepan with no water added. Drain, then chop spinach, return to the pan and add a small knob of butter, the zest of one orange, the pine nuts and the sultanas.
Heat through, then serve.