Pour 700 grs of water into the TM bowl and heat for 9 minutes/varoma/speed 2

While the water is warming up, wash the spinach, pat it dry and place it in the varoma tray, then put the Varoma in place. (It is ok to put the varoma on before it has reached the temperature). When the spinach has wilted, remove the Varoma and tip the water out of the TM bowl. Allow the spinach to cool and when it is cold enough to touch, squeeze it with your hands to wring out as much water as possible.

Place the cream, garlic and anchovies in the TM bowl and heat for 4 min/100 degrees/speed 3.

Add the cooked spinach and parsley leaves. Bled for 2 min/speed 10. Add the truffle oil, salt and grated nutmeg to taste, stirring on speed 3 to combine but 15 seconds.

I sometimes put it with fish or roasted vegetables, but it is good even as a dip. I like to have it with a cold white wine.