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Spinach often divides opinion, with many consuming it begrudgingly purely for its nutritional value, yet it can taste absolutely delicious when prepared correctly. Whilst boiling spinach in water remains the most widespread cooking method, Arman Liew, a cookbook author and creator of The Big Man's World, has suggested sautéing it in a modest amount of butter instead for superior results.

Arman stated: "I'm convinced anyone can learn to love spinach-even if your name isn't Popeye. When lightly sautéed for a few minutes at high heat, you get tender, wilted spinach that retains its leafy texture. Plus, a little butter never hurt anyone." Spinach naturally contains oxalic acid, which can create a chalky taste when consumed raw in salads, whilst boiling in water causes it to break down, often resulting in an unpleasantly bitter flavour.

Nevertheless, preparing spinach with a fat such as butter helps to soften its inherent bitterness, whilst pairing it with an acidic component like lemons enhances and lifts the overall taste.

Sautéing spinach with appropriate seasoning delivers a subtly sweet and earthy flavour profile, whilst softening the leaves to achieve a silkier consistency rather than producing a mushy disaster.

It's also worth noting that boiling spinach causes many vitamins to seep into the water, meaning sautéing not only preserves more nutrients but also significantly improves the taste.

To start, add the butter and olive oil to a large frying pan over medium heat, then allow the pan to warm up.

Once the butter has completely melted, incorporate the spinach and minced garlic, seasoning with salt and pepper.

Sauté the spinach for two to three minutes until it has completely wilted. When the spinach is cooked, take off the heat and finish with a splash of lemon juice.

Your spinach will have a much more delicious flavour. You can also accompany it with parmesan cheese, bacon, spring onions or shallots if you wish to enhance the taste of this delectable dish further.