I like spinach but instead of that I grow chard. I found that spinach bolted very quickly and when I cooked it, it just collapsed and was down to nothing.

Chard is much more robust and comes in a variety of colours. Some of the stems are brilliant red and can be used like celery. I have found a recipe using spinach so as usual I substituted that with chard and the result is scrumptious – spinach and bechamel bake.