Spinach Scones

Weigh out: 

8 oz Flour

2 oz Sunflower spread

1 tsp Cream of tartar

1/2 tsp Bicarbonate of soda

3 oz  of cooked spinach (Fresh or frozen) chopped finely

Mix the dry ingredients in a bowl and rub in the fat until the mixture resembles bread crumbs

Add the cooked chopped spinach and mix, there should be enough juice from the spinach to enable the creation of a dough, if not add a little milk - don't worry if you add too much you'll just need to make them in a muffin tray or spoon dollops of the mixture straight onto the tray. 

Cut out and place onto a tray and bake in a hot oven for around 15 minutes.

Spinach & Yogurt Salad

200 g Fresh spinach

200 ml plain yogurt (cows milk or soya if you can find one that doesn't taste of vanilla!)

1 garlic clove crushed or grated

1 tsp ground cumin

salt to taste

paprika to garnish

Wilt the spinach leaves by stir frying them dry in a wok for a few min, or microwave for 1 minute

Chop the spinach up

Mix the spinach, yogurt, garlic, cumin and salt and garnish with the paprika. 

Serve chilled