Catalan spinach with raisins and pine nuts (Espinacas a la catalana)

1. Soak the raisins in lukewarm water for 10 minutes, then drain.

2. Wash the spinach thoroughly and remove the thick stems.

3. In a large pan wilt the spinach, covered, with the water clinging to it for 2-3 minutes, then tip into a colander and squeeze out the liquid.

4. In a frying pan toast the pine nuts in the olive oil for 1-2 minutes until golden (careful, they burn quickly), add the sliced garlic and fry for 1 minute.

5. Add the raisins and spinach, season with salt and toss for 2-3 minutes until everything is heated through.

6. Serve warm as a side or as a tapa on its own.

Tip: The sweet-nutty pairing of raisins and pine nuts is a Moorish legacy – you can make it the same way with chard.