Drain and chop the spinach, add the nutmeg in the tart case, adding pumpkin slices. Dot with Gorgonzola, pour in the custard mixture and bake for 40 minutes. Leave to cool.

Cook until the spinach has thawed. In a saucepan, cook the cream and Gorgonzola with salt and pepper. Add the spinach and simmer for a few minutes, until the cheese is completely bound to the sauce.

Pasta and chicken make a nice pairing when combined with spinach and sun-dried tomatoes. Boil water in a large pan and add the pasta. Drain the pasta when done. Heat 4 tablespoons of olive oil in ...

Spread the spinach over over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of melting Gorgonzola. Pour in the custard mixture and bake, again at 180 C/350 F/gas ...