Instructions: Boil peeled potatoes until tender, drain well. Push through a sieve or mash until smooth and free of lumps.

Squeeze excess liquid from defrosted spinach, chop finely. Add spinach, lightly beaten egg, salt, pepper, nutmeg and sifted flour to potato; mix until well incorpoated. Allow mixture to become cold.

With floured hands, take tablespoons of mixture and roll into balls. Drop a quarter of the balls into a large pan of simmering water; when they rise to the top, simmer 3 minutes. Remove from water with a slotted spoon. Place on absorbant paper and repeat with remaining spinach balls in batches. Dumplings can be prepared to this stage and kept in the refrigerator, covered until required.

Just before serving, heat butter and finely chopped bacon in a large frying pan, add dumplings, saute gently for 5 minutes, shaking pan occasionally, until warmed through. Finish with chopped parsley just before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.