English spinach with pancetta & breadcrumbs

English spinach with pancetta & breadcrumbs

Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

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Serves: 6

500g English spinach, stalks removed and chopped

1 small onion, finely chopped

2 garlic cloves, finely chopped

1tbsp olive oil

2tbsp crème fraîche

salt and pepper

77g diced pancetta

70g fresh breadcrumbs

For families around the Weald, settling down together to enjoy a succulent roasted turkey on Christmas Day is the highlight of the culinary calender. But why stick to the traditional format year after year? Creative caterer Juliet Bidwell provides the inspiration to spice up our side dishes and present a festive meal with a tantalising twist...

  1. Sauté the onion and garlic gently in the olive oil till soft.
  2. Cook the spinach in boiling water and drain well.
  3. Combine the spinach and the onion and place in a blender and blend until smooth
  4. Stir in the crème fraÎche and season with salt and pepper.
  5. Fry the diced pancetta and breadcrumbs and sprinkle over the puréed spinach.
  6. The puréed spinach can be prepared in advance, as can the pancetta and breadcrumb mixture.

Based in Kent, Juliet's Catering creates innovative, creative and individually designed menus for a range of events including weddings, charity balls, dinner or drinks parties and social occasions. To find out more, visit www.julietscatering.co.uk or call 01797 270347.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Main Courses