A Modern Way to Cook: Over 150 quick, smart and flavour-packed recipes for every day. Anna Jones

the asparagus tips and broccoli florets into a larger saucepan and cover with boiling water. Add a good pinch of salt and simmer for 3 minutes, then add the asparagus and broccoli rounds for a final minute.

      Chop the shallot finely and put into a large mixing bowl. Add the vinegar, oil, mustard and a good pinch of salt and pepper and stir to combine.

      Once the green vegetables have had their cooking time, drain in a colander and add them to the bowl. While still warm, toss in the dressing. De-stone and cut the avocado into thick slices. Scoop out and add this to the bowl.

      Once the eggs are cooked, drain them too and run them under cold water until they are cool enough to handle. Roughly chop the dill or fennel tops. Once the eggs are cool, peel them and grate them into a bowl. Season with salt and pepper, grate over the zest of the lemon, scatter over the dill or fennel and mix gently. If you like, you can add a tablespoon of crème fraîche or Greek yoghurt here.

      Serve the veg with spoonfuls of the lemon-and-dill shredded eggs, and a little buttered rye bread if you like (see here).

      Cashew, kale and lime nacho bowl

      20–25 MINUTES

      Every time I order nachos I am disappointed. They always seem to consist of a pile of over-salted tortilla chips, mountains of rubbery cheese, an afterthought salsa and a scoop of guacamole.