1 1/2 lbs. Spinach.

1/2 lb. Sorrel.

2 medium-sized Onions.

1 pint of Milk.

1 pint of Water.

1 tablespoonful of Corn Flour.

2 oz. Butter or Nut Margarine.

1 teaspoonful of Marmite.

Pinch of Pepper, Salt and Ground Nutmeg to taste.

How To Make:

Fry the onions in the butter with a handful of spinach and sorrel in a stewpan for 15 minutes, stir in the corn flour until smooth, add the water and the rest of the spinach and sorrel, cook for an hour gently, flavour with Marmite, salt, pepper and nutmeg ; add the milk and bring to a boil. Rub through a fine sieve and colour with a little parsley pounded in a mortar if required. Serve with fingers of dry brown bread toast.