Serves 3/4

Ingredients:

• I.5lb (750g) potatoes
• 0.5oz (15g) margarine or butter
• a little milk
• 1lb (500g) spinach, washed
• 0.5 pt (300ml) béchamel sauce
• a little single cream (optional)
• grated nutmeg, mace and black pepper

Bechamel sauce:

Makes 0.75pt (450ml)

• 1.5oz (40g) plain flour
• 1.5oz (40g) butter or margarine
• 0.75pt (450ml)
• bay leaf (optional)
• salt and black pepper

Method:

1. Put all the ingredients into a saucepan and whisk continuously with a wire whisk over a medium heat until the sauce comes to the boil and becomes smooth. Simmer for 5 minutes to allow the flour to cook thoroughly, stirring occasionally with a wooden spoon.
2. Remove the bay leaf and season to taste with salt and pepper.
3. Cook the potatoes, drain and mash with enough butter and milk to make a creamy but firm consistency.
4. Spoon around the edge of a baking dish, leaving a hole in the centre for the spinach.
5. Press down with the back of a fork.
6. Cook the spinach in its own water for 4-5 minutes, then drain thoroughly and chop. Fold into the béchamel sauce with the cream (if using). Season to taste with nutmeg and mace and lots of black pepper.
7. Pour into the centre of the potato ring.
8. Bake at 190C/375F/gas mark 5 for 30 minutes, or until the potatoes are golden brown on top.

Cheese can be added to the potatoes and/or béchamel sauce and sprinkled over the potatoes before baking.  Can be served with poached eggs.