Spinach with Pine Nuts, Sultanas and Orange Zest

Spinach used to be an utterly maligned vegetable that no one would eat except Popeye. Now it’s trendy, which is almost as bad! In any event, it’s good for you. I love spinach done this way, particularly with grilles fish.

1 tbsp pine nuts
1 tsbp yellow sultanas
750g spinach
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.