we're going to do some spinach again some clotted cream but what we do is we'll actually stir it with some garlic so it's not going to overpower it if they be just very very subtle okay so for this one we need the pan quite hartke spinach is obviously very quick wilts very quickly gives out a lot of water so this is quite a quite sort of quick thing we're going to do the butter goes first then the spinach then then then the Sarah and then we'll come back we'll go into salt and pepper okay so come back to me assault and then you can go to pepper and you keep staring probably a couple of good handfuls I would imagine in there all right you think we're ready so give that a second just let that get going when it's nearly melted then you can go the spinach yeah so on a couple of handfuls it is i'm not sure if it's a variety thing or something but it does it feels much sort of more robust than that okay stir it don't go in that's it and then just a good dollop of the rod is clotted yeah you could do because it again it gives a nice sort of bit of acidity actually because it's made with the cultures and that's almost a bit yogurt like isn't it all right cool that's good it's finished it's glazed yeah and there's a nice sweetness from the buttercream hmm it just there is a little something isn't it something that brings of whatever it is from the the process of making pot de creme very smooth as well yeah okay what other suggestions of you have been using a very polished thing is quite useful just toss your vegetables in clotted cream rather than butter almost the same thing you just you know anything's really say those are ad is a plenty black peplum you nobody works well with any sort of green vegetables spinach or broccoli as your beans all those other thing yeah exactly coach bit of sauce the flame any of the flavor sort of coming out the vegetables now they just look they're caught in the cream you know so it just enhances it yeah yeah you know you know looking for business all join well you'll example is flavor you