In the spotlight - Spinach

Perhaps you're not as keen on spinach as Popeye is, I certainly wouldn't relish the thought of eating it straight out of the can! However, fresh spinach makes a tasty alternative or addition to lettuce in a salad, or the little blocks of frozen spinach can be easily added to soups and curries. Perhaps some people may have had pancakes yesterday stuffed with spinach and ricotta, a change from the usual cannelloni.

•  Spinach was cultivated in Iran about 2000 years ago and its name is derived from the Persian "ispanai", which means "green hand". It didn't reach Europe till the 12th century and the smooth version that we're used to today didn't come about till the 1500's.
• Spinach actually grows best in cooler climates and can survive when the temperature falls below freezing, so can be planted out early in the year. It's a quick growing crop and can be harvested within 6 weeks of planting.
• Spinach is a good source of Vitamin A, C and folate, and particularly high in Vitamin K, so go easy on it if you're taking warfarin.
• The vitamins in spinach are soon lost after harvesting - within 8 days of picking, the folate content has halved - so if you can grow your own you'll get a lot more goodness than a bag you'll pick up from the supermarket. 
• Asked for a veg that contains iron most of us would probably say spinach. Unfortunately like other plant sources, this form of iron isn't very available to the body to absorb. However, taking a glass of citrus juice with a meal containing spinach or including other Vitamin C rich veg such as peppers or tomatoes will maximise how much iron your body can absorb.

Spicy spinach dip - if you're looking for a change from humous or your usual dip, why not try this?

• Brown a diced onion and a crushed garlic clove in a little oil.
• Add 800g chopped spinach to the pan in two batches, waiting for the first addition to wilt before adding the next - it should take between 5 and 8 mins for all the spinach to cook.
• Drain the liquid from the pan using a sieve and press to remove any extra liquid.
• Add 125ml milk to the pan and stir in 175g reduced fat soft cheese (or equivalent) until it has melted, which will take approximately 3 mins. 
• Add the spinach mix to the pan with a few dashes each of Worcester and Tabasco sauce, stir well and season with black pepper.
• Add to a lightly oiled oven proof dish and sprinkle with a little Mozzerella cheese. Cook in a preheated oven (220 degrees C, gas mark 7) for about 15mins or until golden.
• Enjoy with sticks of veg, crackers or crusty bread.

Spinach, squash and tomato curry - an easy recipe for when you want a curry in a hurry

• Cook a sliced onion in a little oil until it is softened (about 5 mins).
• Add 2tbsp curry paste and cook for a further 3 mins.
• Add  a small butternut squash (skinned and cut into chunks) and 6 tomatoes chopped into quarters, along with 200ml water.
• Simmer covered for 15 mins until the squash is just cooked, then add 100g spinach and cook for another few mins until the leaves have wilted.
• Enjoy with rice or your grain of choice.