1. Remove any stalks and coarse midribs from the spinach and wash the leaves thoroughly a few times in cold water

2. Put the spinach onto a large pan and lightly salt it

3. Cover the lid and cook the spinach over moderate heat for about 7 minutes or until the spinach has softened

4. Drain the spinach thoroughly in a colander to squeeze out all the moisture

5. Rub the spinach through a coarse sieve or put it in a liquidizer to form a puree

6. Melt the 1 oz of butter in a pan and reheat the puree gently

7. Season to taste with the salt and the freshly ground pepper and nutmeg

8. Spread the puree over the base of a buttered flameproof dish

9. Trim the mushrooms by removing the stalks

10. Arrange the mushrooms on top of the spinach by placing the rounded side up and then place the dish under a low grill

11. Use the remaining butter, flour and milk to make a smooth white sauce and continue cooking until the sauce thickens

12. Add the grated cheese and simmer for a few minutes

13. Pour the hot sauce over the spinach and mushrooms and return to the grill

14. Turn up the heat and grill until the sauce is bubbly and brown

15. Serve immediately

List of ingredients required:

2 lb fresh spinach
3 oz butter
Salt and black pepper
Grated nutmeg
8 oz button mushrooms
1 and 1/2 oz plain flour
3/4 pint milk
4 oz cheddar cheese