Spinach Soufflé

• 225 g (8 oz) spinach,
• 15 g (½

Wash the spinach and trim off any tough-looking stalks. Put it in a pan with a small knob of butter and place a small heatproof plate or saucer upside-down on the pile of leaves to keep them near the source of the heat. Cover and cook over a high heat until the spinach has wilted. Drain and chop.

Melt the butter in a small saucepan, add the flour and cook, stirring, for 1-2 minutes. Rem