This is an adaption from recipes in the Independent by Mark Hix, couldn't get a
Veal T-bone so used chops cooked just over a minute a side on hot griddle pan, then rested for five minutes.
Creamed Spinach used the cheaper stuff from the market and left quite a lot of stalk in, I'd suggest putting the cream in the food processor and then reheating in a microwave is easier.
