Preparation info

  • For


    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • ¼ pint very thick mayonnaise
  • handful of young spinach leaves
  • handful


Blanch all the greenery for two or three minutes in boiling salted water. Squeeze dry and pulverize. You should now have a dark green purée. Put it in a fine sieve to drain the water off.

Just before serving stir it carefully into the mayonnaise. It makes the most beautiful speckled, pale green sauce.