Spinach & Pear Purée

Spinach purée is a lovely accompaniment for lamb, veal, poultry and many simply cooked fish dishes. Spinach should be washed several times in plenty of cold water to remove the grit, as the smallest trace will destroy the experience of a fine purée. Many recipes call for the cooked leaves to be squeezed in a cloth to extract all the remaining moisture so that more butter can be added. Delicious as this may be, a surprisingly rich-tasting result can be achieved through the addition of cooked