This dish is a tapas, designed to feed 4-6 people with other plates of food

800g spinach, de-stalked and washed

2 tbsp extra-virgin olive oil

1 banana shallot, finely sliced

80g raisins

80g pine nuts

1 tbsp sherry vinegar

Sea salt and freshly ground black pepper

Warm the oil in a large, heavy-bottomed frying pan. Add the raisins and shallots and fry on a medium-high heat for about 5 minutes until the raisins have started to puff up and caramelise and the shallots have softened. Add the pine nuts and cook until lightly browned; put the spinach into the same pan and turn over in the oil until just wilted (just a few minutes). Sprinkle over the sherry vinegar, season with salt and pepper.

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