• Bring a pan of salted water to a boil then add the asparagus and cook for 1 minute. Add the peas and beans and cook for another minute, then add in the spinach and cook for 30 seconds more before tipping everything out into a colander to drain.
• Heat 2 tbsp olive oil and a knob of butter in a large frying pan. Cook the leeks and garlic until soft, then add the cumin seeds. Stir in the blanched veg and cook until all veg is soft.
• Scatter over dill and chilli flakes and add another drizzle of olive oil before serving.

Serve alongside Lamb or Beef Steaks.