“The term ‘florentine’ indicates the use of spinach.  The first of the fresh spinach crop is coming in now and, cooked with a hint of nutmeg, gives a delicious base for the griddled chicken.”

Ingredients
Serves 4

•    25g (1 oz) butter
•    1 onion, finely chopped
•    1 clove of garlic, finely chopped
•    450g (1 lb) fresh spinach, washed
•    Grated fresh nutmeg
•    Salt and black pepper
•    Little olive oil
•    4 chicken fillets


Sauce:
•    40g (1 ½ oz) butter
•    40g (1 ½ oz) plain flour
•    600 ml (1 pint) milk
•    1 tsp mustard
•    55g (2 oz) Wensleydale cheese, grated
•    Salt and black pepper


Topping:
•    25g (1 oz) Wensleydale cheese, grated

Method

Melt the butter in a large saucepan and sauté the onion and garlic until soft, but not coloured.  Gently shake the water from the washed spinach and add to the onion and garlic.  Return to the simmering plate for 3-4 minutes, until the spinach is just cooked.  Drain, coarsely chop and place in an ovenproof dish.

Heat a cast iron grill pan.  Brush the chicken fillets with a little oil and place them into the hot grill pan.  Grill both sides until ‘branded’ then place the grill pan on the floor of the roasting oven until the chicken is cooked, 10-15 minutes.  Place the chicken fillets on the bed of spinach.

Meanwhile, make the sauce.  Place the butter, flour and milk into a saucepan and heat to boiling point, whisking as you go continuously until the sauce thickens.  Remove from the heat and whisk in the mustard and cheese, season to taste.

Pour the sauce over the chicken and sprinkle with grated cheese.

2,3 and 4 oven AGA: Place the dish on the grid shelf on the floor of the roasting oven and cook for 20-25 minutes until golden.

Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas Mark 6 for 25-30 minutes.

Serve piping hot.