In Season - May

Spinach

At its peak, spinach is delicate and sweet, with a subtle minerality to it. It’s restrained, so it carries flavours well. Even if I’m just wilting some to go with chicken or fish, I can’t resist adding ginger, garlic and chilli to the pan first. Taste aside, spinach is a great colour enhancer. It retains its vibrant green during cooking and I often use it to brighten a Thai curry or colour pasta dough – I’ll even add handfuls when blending a broccoli purée to heighten the colour.