Spinach

Mainly UK with European and Mediterranean imports.

Buy perky-looking leaves and much more than it looks as if you need, as they melt away to nothing in the pan. Check for a spongy appearance or dark green slime around the edges. Leaves in cellophane supermarket packs are particularly prone to rotting.

Pick over leaves very carefully, pulling off coarse stalks and discarding yellowing, wilted, damaged or half-eaten ones. Wash by swishing around energetically in at least three changes of cold, fresh water. Either tear into shreds before cooking or chop when cooked if you are not using the whole leaves.