Mark Hix recipe: Spinach with raisins and pine nuts

Serves 4-6

Spinach with raisins and pine nuts can be eaten hot or cold (Jason Lowe)

This is an incredibly simple dish that you can eat either hot in your kitchen or cold outside. Team it with a chunk of crusty bread and it goes from snack to a full meal. Sometimes, I serve it on toast with a spoon of goat's cheese on top – fabulous.

300-400g baby spinach, washed and dried
70-80ml olive oil
40g raisins, soaked overnight in warm water
40g pine nuts, lightly toasted
Salt and freshly ground black pepper

Gently heat the olive oil in a large frying pan or heavy-based saucepan and gently cook the spinach on a low heat for 2-3 minutes, stirring as it's cooking until it's just wilted but not coloured. Season to taste and stir in the pine nuts and drained raisins.