British Food Fortnight - Spinach tart

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Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Spinach tart

Serve it hot as a starter before a roast or as the main supper dish with buttered sweet potatoes (see recipe) and a plain salad.

Ingredients
2lb spinach
4 eggs
2 to 3 tablespoons rosewater
A good handful of currants
1 scant teaspoon of sugar
1 good pinch each of ground cinnamon, ginger and salt
4oz butter
Short or puff pastry to line a tart tin

Method
Cook the spinach gently in as much water as clings to the leaves after washing. Drain and dry thoroughly, squeezing out the juice in a collander.

Return the spinach to the pan and dry it out over a very low heat. Stir in the butter until it is all absorbed. Beat the eggs in a basin; add them to thespinach together with the rosewater, fruit, spices and seasonings.

Put into the pastry tart. Bake for 10 minutes in a hot oven (Mark 6, 200°C, 400°F). Turn the heat down to Mark 5, 190°C, 375°F) for 20 to 30 minutes. The middle should be well risen and browned.

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