Prep 10 min

Cook 50 min

Serves 4 as a side

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3 tbsp olive oil

140g spring onions, trimmed and finely sliced

3 garlic cloves, peeled and finely chopped

2cm piece ginger, peeled and finely chopped

900g frozen spinach

Fine sea salt

200g frozen peas

20g coriander leaves, roughly chopped

50g crispy shallots (shop-bought or homemade), to serve

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For the strange flavour sauce

60g tahini

20g caster sugar

10g chilli oil

20g soy sauce

10g Chinkiang black rice vinegar, or balsamic vinegar

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1. Put the oil in a large frying pan on a medium heat. Once it’s hot, add the spring onions, garlic and ginger, and cook, stirring regularly, for five minutes, until soft but not coloured.

2. Add the frozen spinach and a teaspoon of salt, turn up the heat to high and cook, stirring from time to time, for 15 minutes. Turn down the heat to medium and carry on cooking, still stirring occasionally, until most of the moisture evaporates. Stir in the peas, cook for another 10 minutes, then take off the heat and leave to cool slightly.

3. Meanwhile, put all the ingredients for the sauceand 20ml water in a medium bowl, whisk until smooth and loose, then set aside.

4. Stir the coriander through the spinach mixture, then transfer it to a platter.

5. Drizzle over the sauce, followed by the crispy shallots, and serve at once.

Notes. The sauce keeps very well in the fridge and is uncommonly good over all sorts of things from poached chicken and steamed aubergine to simply cooked noodles and freezer-raid veg, so by all means make more of it, if you like. And if you happen to have some Sichuan peppercorns to hand, you could do a lot worse than toast them, then grind and sprinkle a little on top at the end for their uniquely tingly kick.