Spinach with Cornish clotted cream

Spinach with Cornish clotted cream

Recipe from Neil Haydock, Executive Chef of The Hotel & Extreme Academy, Watergate Bay with Niamh Shields aka Eat Like a Girl and Signe Johansen aka Scandilicious.

Spinach with Cornish clotted cream

  • 200g baby spinach, picked and washed
  • 30g unsalted butter
  • 100g clotted cream
  • 1 clove of garlic
  • Salt and pepper

Have everything to hand and ready to go as the spinach will cook very quickly.

Split the garlic clove and place the one half on the end of a fork, the cut edge facing down.

Heat a medium sized saucepan and add the butter. When melted and foaming add the spinach, salt and pepper, then stir quickly with the fork with the garlic on the end for a few seconds before adding a large dessert spoon of clotted cream. Continue to stir until the cream bubbles.

Check for seasoning and serve.

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One comment

  1. Kerry says:

    It seems such a waste to use clotted cream as anything other than for desserts, but I’ll keep am open mind until I’ve tried a couple of recipes.

Click above to play video recipe.

Time: 10 minutes
Makes: 4 servings

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