Aloo Gobi Saag – from Bridget and Michael

Two potatoes about the size of a hen’s egg, well scrubbed, and cut into delicate-bite sized pieces. Cut up enough cauliflower to have the same number of pieces of about the same size, since they cook at the same rate. You can use ready cooked of both or either. Start cooking the raw one first if you do. Use a modest amount of local rape seed oil in a large frying pan. Put the veg in, and then scatter the spices on. That is, one flat teaspoon each of ground coriander, cumin and garam masala. (This spice mix is good for any veg curry) Cook the veg until more or less ready. Poke the cauli with a fork, if you can’t see a change in colour where the prongs go in, it’s done. It will be between 15 and 20 minutes. You then add well drained spinach, more than you would believe possible! Loosely packed, it fills a colander. You might want to salt it at this point. You can put a lid on if you like, the water in the spinach will make it steam rather than fry at this point anyway. But I didn’t. After a couple of minutes, the spinach will have disappeared! Pile the lot into a warm bowl and scoff!

This quantity will be a good side dish for 2/4 people depending on how many more dishes there are. You can use Swiss chard instead, which takes a little longer and doesn’t collapse the same, so use less. And cut it up first. I’d never cooked spinach before, but I was impressed.