Dill transforms the taste of spinach. They can be cooked together melted in butter but better still when spices are added.

2 tbsp vegetable oil
1 tsp cumin seeds
1 onion finely chopped
2 tsp ginger-garlic paste
1 green chilli
300g spinach
handful of dill, chopped
salt

To make the ginger garlic paste, peel a piece of ginger about 2 cm long and blitz in the blender with 4-5 skinned garlic cloves and a little water. Strain for use. Alternatively make a bigger batch and keep it stored in a designated ice tray in the deep freeze.

Pour the vegetable oil into a large heavy bottomed frying pan, add the cumin seeds and heat. When the cumin seeds turn brown, add the onion and fry for about five minutes until soft and a little coloured. Add the ginger-garlic paste, a green chilli finely chopped (but not deseeded) and stir around for a minute or two. Add the spinach and dill. Stir until melted. Season with salt.

Perfect with a simple chicken dish.