English Spinach

English spinach has thick, soft oval leaves and green stems, both of which are edible. It has a delicate flavour and is most flavoursome from May to October.

How to buy

Look for bright, fresh leaves, free from brown patches or discolouration.

How to store

Store unwashed bunches in a sealed plastic bag in the fridge for up to four days.

How to cook

Trim the stem ends from the leaves. Wash the leaves thoroughly, then pat dry with paper towel.
Chop roughly and toss in a bechamel sauce. Perfect sauce for shredded chicken and al dente pasta.
Stir-fry spinach leaves with bacon and garlic for a tasty side dish.