Spinach with Pine Nuts and Raisins

This versatile dish is normally served as a starter but we use it as an accompaniment to meats and especially grilled fish. The combination of nuts and fruit in a savoury dish has a typical Catalan signature and it looks great on the plate: glossy green spinach studded with pale-gold pine nuts and plump, succulent raisins.

The anchovy, garlic and lemon work well as strong seasonings. In Spain, the spinach is boiled first. At the Eagle, we have improved on this by wilting the spinach