Instructions: Put the wet spinach in a large saucepan and cook over a low heat, shaking the pan, until the spinach has reduced in volume and made its own liquid.

Add 1/2 teaspoon salt and cover the pan. Cook gently for 5-8 minutes, then drain the spinach thoroughly in a fine sieve, squeezing out as much liquid as possible.

Meanwhile boil the pasta until it is al dente, in other words it still has a little firmness. Drain well.

Chop the spinach roughly. Melt the butter in a saucepan, add the chopped spinach, smoked haddock and nutmeg and heat through until the fish becomes pale and flaky, about 2 minutes. Squeeze in a little lemon juice, then stir in the cream. Add the pasta, mix thoroughly and season to taste.

Place in a hot serving dish and grate the cheese over the top.

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