It’s the British asparagus season – make the most of it with this very simple combination: fresh asparagus from local fields and fresh peas from a pod, boiled and then quickly braised in butter, with lemon herbs and hazlenuts and kasha for a bit of crunch.

There are more authentic versions of the classic Mexican Heuvos Rancheros elsewhere on this site, but this is for knocking up in flash on a weekend morning.