Roast pork with fennel & rosemary
Tender meat scented with herbs and spices to serve as part of a light lunch- the gravy is super-simple too
Spinach with raisins & pine nuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tbsp olive oil
- 2 rounded tbsp pine nuts
- 2 rounded tbsp raisins
- 500g baby spinachleaves
- 2 tsp balsamic vinegar
Nutrition: per serving
- kcal103
- fat8glow
- saturates1g
- carbs5g
- sugars5g
- fibre2g
- protein3g
- salt0.3g
Method
step 1
Heat the oil in a large pan, add the pine nuts and fry until golden. Add the raisins and fry briefly, then add the spinach leaves and turn in the pan over a fairly high heat until the leaves are just wilted. Sprinkle in the balsamic and seasoning, warm through and serve straight away.
