Nigel Slater’s lamb steak with creamed cannellini recipe — theguardian.com

Trim and wash 100g of spinach leaves, then cook them in a lidded pan for a minute or two until the leaves wilt. Drain them and squeeze gently, then put in a food processor or blender. Warm 200ml of chicken stock in a deep pan. Add two 400g cans of cannellini beans and let them warm through over a moderate heat for five minutes. Then add them to the spinach in the blender, together with the stock, and process for a minute or so.

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