Emmett's of Peasenhall

Put into a non stick pan some chopped up garlic, onion,picante chorizo and Emmett’s black bacon(back or streaky).Let them sweat and then transfer to a large heated saucepan.Add some washed fresh spinach leaves.Let them cook and then stir in some pine nuts.Serve onto a white plate and add a runny poached egg on top.Season to taste.This takes 5 minutes.Open a bottle of Rioja!