- 8 spring onions
- 1-2 large handfuls peas
- 1 glass white wine
- 2 large handfuls of spinach
- 1 tbsp olive oil
- salt and freshly ground black pepper
- Chop the spring onions, discarding the tough green ends.
- Fry in 1 tbsp olive oil slowly for 2-3 minutes.
- Add the peas and cook for another 2 minutes.
- Splash in the white wine and simmer.
- Drop in handfuls of spinach and stir into the pea mixture until the spinach has wilted.
- Season with salt and pepper.
By Christopher Rainham