Sweet potato & spinach bake

• single cream↗300ml ml

  (or double cream for a really creamy texture)

• garlic clove↗1

  peeled

• sprigs thyme↗2

  or rosemary

• bag frozen spinach↗250g g
• nutmeg↗freshly grated

  freshly grated

• butter↗

  for greasing

• sweet potatoes↗850g g

  peeled and thinly sliced (about 3mm thick)

• grated hard cheese25g g

  such as cheddar, Parmesan or veggie alternative

• lamb chops↗2
• rosemary↗few sprigs thyme or

  few sprigs thyme or

• olive oil↗1 tsp tsp

  per portion

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to just below boiling. Turn off the heat, season and leave to infuse.

2. 2

   Put the spinach into a colander, pour over a kettle of boiling water and leave to drain for a few mins. Then squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg.

3. 3

   Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, then sprinkle with cheese. Bake for 45-55 mins until golden and tender.

4. 4

   Meanwhile, if you’re serving the chops, heat a griddle or frying pan and finely chop the leaves from the herb sprig. Rub over the chops with the oil and some seasoning, then griddle or fry for 3-4 mins on each side or until cooked to your liking. Leave bake, and chops if serving, to rest for 5 mins, then serve with a big green salad.