Spinach

You know that warmer weather is on its way when the leafy green vegetables start to produce lush growth. You can grow spinach in an unheated greenhouse now (though protect from frosts) and in warmer areas grow outside, but if you don't have a garden, buy young leaves from farmers' markets and grocers. Baby leaves can be used raw in salads while the chewier, older ones can be wilted over heat with sautéed garlic and a sprinkling of nutmeg. If cooking, always double the amount of fresh leaves – spinach contains lots of water and will reduce considerably once cooked.

Try: an Indian sag aloo. Take 1tsp cumin and 1tsp coriander seeds and cook for 2 minutes, until toasted, then grind in a pestle and mortar. Scrub 250g potatoes and cube, and deseed a red chilli. Heat 1tbsp of oil in a pan and add the spices and chilli. Cook for a minute. Add the potatoes, 1 tin of tomatoes and 1/2 a vegetable stock cube. Cover and simmer for 15 minutes or until the potatoes are cooked. Wash 200g spinach and tear or chop, add to the pan and stir for three or four minutes until it wilts.