A perfect hearty meat-free meal!
1. Heat the oil in a large pan and cook the spring onions, celery, mushrooms and carrots for 5 minutes, until softened, stirring in the garlic, fennel and chilli flakes.
2. Stir in the tomato paste with the tomatoes and bring to a gentle simmer. Cook for 10 minutes, until slightly thickened then stir through the spinach.