Simplify your dinner by making this hassle-free one pot spinach and artichoke bake. Serve with ciabatta (and maybe some wine).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
1 onion, diced
2 tbsp olive oil
2 tbsp butter
2 tbsp flour
2 cup milk
400 g baby spinach
400 g artichoke, heart and leaves, quartered
100 g white mature cheddar, grated
Ciabatta, toasted to serve

METHOD
1.  Sauté the onion in a large frying pan with a fitted lid on medium-low heat with oil for 5 minutes.
2.  To start the sauce, add the butter to the saucepan to melt. Add the flour and stir until absorbed, then slowly pour in the milk. Use a whisk to avoid lumps.
3. Add in all the spinach, close the lid and allow to steam for 2–3 minutes until wilted. Add the artichokes, cheese and then season. Allow to simmer for 2 minutes.
4. Place under a hot grill for 3–5 minutes until golden brown. Remove and set aside, allow to cool and serve with toasted ciabatta.

Recipes & styling: Amerae Vercueil
Photography: Andreas Eiselen

We’re bringing you the best of both worlds with our satisfying mock meat recipe, sweet potato schnitzels. It is wholesome, delicious, and will keep you wanting more.

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Summer feasting isn’t complete without fresh and tasty dips to enjoy with your favourite snacks. Give this artichoke and spinach dip a try.

SERVES 4–8 // COOKING TIME 40 min

INGREDIENTS
Olive oil
100 g baby spinach
1 clove garlic, peeled and crushed
150 g marinated artichoke hearts, drained
½ cup cream cheese
½ cup sour cream
2 tbsp mayonnaise
1 tbsp honey
Zest of 1 lemon
Salt and pepper

METHOD
1. Heat a glug of oil in a pan over medium heat. Fry the baby spinach and garlic for 2–3 minutes, until the spinach has completely wilted.
2. Place the spinach and garlic, artichokes, cream cheese, sour cream, mayonnaise, honey and lemon zest in a food processor. Pulse until the mixture is almost smooth (there should still be some small chunks of spinach and artichoke).
3. Season with salt and pepper, transfer to a bowl, cover with cling film and refrigerate for 30 minutes to set slightly.

Recipe & styling: Luisa Hayes
Photography: Andreas Eiselen/HMimages.co.za

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