Florentine mash potato

Peel the potatoes and cut into chunks. Put in a pan with just enough water to cover them. Bring to the boil, cover and simmer for 20 mins. Drain well, pouring the cooking water over the spinach leaves in a large bowl. Leave them for 5 mins to wilt.

Warm the 4 tbsps of olive oil in the pan, then put the potatoes back in and season well with salt and pepper. Add the egg yolks and mash the potatoes. Drain the spinach in a sieve, pushing out the water. Cut the spinach into chunks, using scissors. Stir into the mash.

Serve, sprinkled with 2-3 tbsps of toasted pine nuts and a drizzle of olive oil, if you like.