|500ml double cream
1 large sprig of rosemary
2 cloves of garlic, crushed
a good pinch of freshly ground nutmeg
a good pinch of cayenne pepper
10g anchovies, chopped
Maldon sea salt and freshly ground black pepper
|1. Place the cream, rosemary, garlic, nutmeg, cayenne, anchovies, salt and pepper in a pan and bring to a gentle simmer, then remove from the heat and leave to infuse.
2. Blanch the spinach in boiling water until just wilted, then refresh in cold water to keep the colour. Drain well, squeeze dry and chop roughly.
3. Pour the infused cream through a sieve to remove the solids and return it to the pan. Add the chopped spinach and let it warm through, seasoning to taste.