• 25g (1oz) butter
  • 250g (9oz) spinach, washed and roughly chopped
  • 2 good handfuls of wild garlic leaves
  • 1 large onion, finely chopped
  • 1 teaspoon curry paste or powder
  • 570ml (1pt) chicken or vegetable stock
  • 1 teaspoon mango chutney or honey
  • Salt and freshly ground black pepper
  • 3 tablespoon natural yogurt

Melt the butter in a large saucepan and cook the onion over a low heat until soft.

Stir in the curry paste and cook for a further 2 minutes, then stir in the spinach together with stock, seasoning and mango chutney or honey.

Bring to the boil and cover the pan with a lid and cook for at least 5 minutes.

Then add the garlic leaves and cook until they are just wilted.

Pour into a liquidiser and puree until smooth. Return to the saucepan, taste for seasoning and sweetness.

Garnish with a spoonful of yogurt and a little lemon juice if needed.