Name: Spinach salad on garlic croutons
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 large eggs; 12 slices crusty peasant bread; 2 large cloves garlic, halved; Extra-virgin olive oil, for liberal drizzling, plus 2 tbsp; 50g grated Parmigiano Reggiano; 115g thick cut pancetta, diced; 225g cremini mushrooms, sliced 1/2cm thick or quartered; Salt and freshly ground black pepper; 80ml Marsala or dry sherry; 225g farm spinach - available bundled in produce department, washed, dried and chopped; 1/2 small red onion, chopped; 1 lemon; Freshly grated nutmeg, to taste

1) Preheat the oven to 200C/Gas 6.

2) Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 mins. Run the eggs under cold water, crack and return to cold water for a few mins to loosen shells. Chop the eggs and set aside.

3) Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 mins. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese, about 1 to 2 mins.

4) While bread toasts, heat a skillet over medium-high heat with 2 tbsp extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 mins. Stir in the mushrooms and cook until tender, about 8 to 10 mins. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.

5) While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.

6) Arrange the toasts on a platter and top with the mushrooms and spinach. Garnish with chopped eggs and serve.