1. Melt half the butter in a large frying pan over medium heat. Add the spinach and cook gently for 2–3 minutes until wilted. Stir and season well. Remove to a colander to drain.

2. If any liquid remains in the pan, pour it away and wipe the pan clean. Melt the remaining butter in the same pan over medium heat, swirling it to cover the base. Add the chicken strips and fry for 1–2 minutes, stirring until lightly golden. Season well.

3. Add the garlic and fry for 1 minute more. Pour in the double cream and simmer for 15 minutes, stirring often, until the chicken is cooked through. Be careful not to let the cream boil.

4. Stir in 30g of the grated cheese and all the spinach, squeezing out any excess liquid from the spinach first. Simmer for another 5 minutes until the cheese has melted and the chicken is cooked through. To check the chicken is ready, pierce the thickest part of the meat to ensure the juices run clear.

5. Scatter with the remaining cheese and serve the chicken with plenty of the sauce, alongside rice or potatoes, if you like.