Eggs, asparagus, broad beans & radishes with saffron mayonnaise

To make the mayo, put the saffron into 1 tbsp just-boiled water. Leave to sit for 20 minutes.

Mix the egg yolks, mustard and garlic in a bowl. Beat with an electric whisk and slowly add the oils. You should only add the next lot of oil once the previous lot has been absorbed and the mixture is thickening. You can add the oils more quickly once the mixture is thick.

Add the saffron water, vinegar and lemon juice, then season to taste. It can take a while to get the seasoning right. Cover and put in the fridge until you want to use it.

Cook the broad beans in simmering water for about 4 minutes. Drain and run cold water through them. Slip the skins off. Put the watercress, radishes and beans on a platter.

Put the eggs in a large pan of boiling water and cook for 7 minutes. Lift out into a bowl of cold water. Once cool enough to handle, carefully peel them.

Remove the woody base from the asparagus. Steam over water for 4 minutes, or until just tender. Once ready, blot the moisture away with a clean tea towel.

Halve the eggs and put them on the platter, then add the asparagus. Drizzle on a little extra virgin olive oil, then a squeeze of lemon juice and season. If there’s room, add a bowl of the saffron mayo, or serve on the side. Serve with the bread.