Serves 2

Prep: 10 min

Cook: 15 min

6 spring onions

1 large garlic

1 tbsp olive oil

200g potatoes

1 chicken stock cube

100g frozen petits pois

100g white asparagus

275g cooked egg noodles

150g young spinach leaves

25g coriander

Boil the kettle. Trim and slice the spring onions, including all the green. Peel and slice the garlic in thin rounds. Heat the olive oil in a medium, heavy-bottomed pan and gently soften the onions and garlic. Peel the potatoes, chop into dolly-mixture-size dice, rinse and shake dry. Dissolve the stock cube in 750ml boiling water from the kettle. Stir the potato into the softened onion, add the stock, bring to the boil and adjust the heat so the potatoes cook briskly. Trim the asparagus and snap in half.

After about 6 minutes, when the potatoes are almost tender, add the petits pois. Bring back to the boil and add the asparagus. Boil for 2 minutes. Place the noodles in a bowl and cover with boiling water from the kettle. Stuff the spinach and coriander under the liquid. Drain the noodles and add them too. Two minutes later, when the spinach is wilted, it's ready.

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