Ingredients

400–500g Jersey Royals, washed
8 large stems of asparagus
2 eggs (we use Black Dog free-range eggs from Crediton)
1 bunch of radishes, washed – keep the leaves on if you can
100g podded peas
1 Isle of Wight cucumber
60g fresh parsley
1 lemon
120g extra-virgin rapeseed oil
Salt
Black pepper

Method

Start by washing all the vegetables, then set aside to dry.

Bring a pan of water up to the boil and place the two eggs in the water at a rolling simmer for 7 minutes. After this, move the eggs to a bowl of cold water with a few ice cubes in it. Once cooled, peel the eggs by gently cracking the shell all the way around and peeling from the bottom (the air pocket), making sure to peel the membrane away too. Once peeled, set aside in the fridge.

Cut the Jersey Royals into halves and quarters, about an inch in length. Put them in a pan with cold water and a good pinch of salt, bring to the boil and simmer for 8–12 minutes or until cooked. Remove from the water and place to one side.

Prepare your asparagus by snapping the stem towards the lower half where the stem becomes woody. Put the asparagus into a pan of boiling water with the peas for 40 seconds to 1 minute, then strain off the hot water and put them into a cold bowl of water with a few more ice cubes. Once cooled, remove them from the water, cut each asparagus stem into three or four pieces and put them and the peas in the fridge.

Cut the radishes down through the leaves on the top into halves or quarters, depending on size. Then top and tail the cucumber, cut it in half top to bottom and scoop out the seeds in the middle with a spoon, discarding them. Cut the cucumber halves into thin 1cm slices.

For the dressing, chop the parsley leaves and put them into a bowl. Zest and juice the lemon, then add the rapeseed oil and a pinch of salt and pepper, and whisk together.

To build, toss all the vegetables together and dress with half the dressing, then season to taste. Build up into the bowls (or bowl) so the vegetables are evenly spread out across all four. Cut the eggs into quarters and give two pieces to each bowl, then pour the rest of the dressing over each to taste.

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