This goes well with fish, especially salmon as the green looks very pretty with the pink fish.

For four 

• 100g/4oz washed spinach
• 100g/4oz chervil or flat leaved parsley
• 240ml/1 cup double cream
• Three fifths of a pack of butter (150g/5 oz), cut into small cubes, approx. 1 cm
• Ten grinds of nutmeg
• 1 tsp grainy mustard
• Smoked salt and pepper

1. Put the cream in a saucepan and heat gently until it starts to bubble (do NOT let it boil)
2. Take any stems off the spinach, chop roughly, and put it in a wok with a lid for a couple of minutes until it’s wilted. Drain it.
3. Chop the parsley finely, you can use the stems if you don’t mind them looking a bit odd, but they contain a lot of flavour. Chop them very small.
4. When the cream has reduced to about half, whisk in a couple of cubes using your cappuccino whisk
5. When the butter has been incorporated whisk in another couple of cubes, repeat until all the butter has been used and the sauce has started to thicken.
6. Add in the parsley or chervil and the spinach; and the seasoning and mustard
7. Keep warm and serve with fish