• 2 large eggs Egg, whole, boiled
• 200g new potatoes New Potatoes, boiled
• 80g carrots Carrots, raw
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 20g lemon juice Lemon Juice
• 5g olive oil Olive Oil
• 6g garlic Garlic
• fresh parsley, thyme & black pepper
• lemon wedge

1. 1

   Prep everything first: wash and trim the carrot and tenderstem, then measure out the sauce ingredients.

2. 2

   Boil the new potatoes in salted water for 15-18 minutes until a knife slides in easily, then halve.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.

5. 5

   Meanwhile, steam or stir-fry the carrot and tenderstem for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: new potatoes first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the lemon wedge.

Tap ingredients and steps to tick them off as you cook.