If making a spinach stew to be served in a bread bowl, I would suggest any meat used be cut into very small pieces, as well as any other vegetable. Keeping the pieces small will ensure the easy filling of the bread bowl. Very large chunks will take up too much room in the bowl and likely limit the variety in the serving. We are making spinach and sugar peas stew today.
Firstly we are getting 400g of spinach,100g of sugar peas, i tea spoon of soya oil. For the sauce all we need is 3dl of milk, 2 table spoons of wheat flour,salt and pepper,nutmeg,1 tea spoon of buttter,1 tea spoon of parsely.
Wash the spinanch and sugar peas and put them in the oil in warm pan.Mix the flour together with melk until its a sauce.Add salt,pepper,soya oil and butter.Let the spinanch and sugar peas immerse well before you add them in the sauce.