- 1 potato, cut into small cubes
- handful spinach
- 55g/2oz cheddar cheese, grated
- knob of butter
- 1 tbsp fresh horseradish, grated
- sea salt and freshly ground black pepper
- Preheat oven to 225C/450F/Gas 7.
- Boil the potato in salted water for 5-10 minutes until soft, then drain.
- Steam the spinach for two minutes, then drain on kitchen paper.
- Grease the inside of a dariole mould with oil.
- Layer the spinach around the inside of the mould, so that the leaves hang over the edge.
- Mash the potato with the cheese, butter and horseradish and season to taste, with sea salt and freshly ground black pepper.
- Fill the mould with the potato mixture and fold over the excess hanging spinach leaves and place in the oven to bake for ten minutes.
- To serve, carefully turn out the pudding onto a warm plate and remove the dariole mould.