Fill a pan with water and bring it to the boil. Trim any dry ends off the purple sprouting broccoli. Roughly chop the broccoli into small pieces. Strip the kale leaves off their stalks and roughly shred them. Trim the courgette, and use a vegetable peeler to shave the courgette into ribbons, finely chopping the seeded core when you’ve peeled down to it. Halve the chilli, flicking out the seeds and pith for less heat. Finely chop the chilli. Rinse and finely chop the three-cornered leeks. Pick the mint leaves.

Pour 2 tbsp tahini into a bowl. Grate in the lime zest and squeeze in the juice. Peel and grate in the garlic. Pour in 2 tbsp cold water and stir till smooth. Add the three-cornered leeks to the bowl and set to one side.

The water in the pan should be boiling. Add the noodles to the pan. Simmer for 6-8 mins, till the tender. When cooked, drain the noodles, rinse with cold water and shake dry.

Warm a large pan or wok to a medium-high heat. Pour in 1 tsp olive oil. Slide the chopped purple sprouting broccoli, kale, courgette and chilli into the pan. Stir fry for 3-4 mins, till just tender and lightly coloured.

Add the noodles to the pan. Pour in the tahini sauce and add the mint leaves. Stir and warm through for 1 min. Divide the noodles and veg between a couple of warm plates and serve.

Wild thing^ Three-cornered leeks are wild, grass-like plants that we’d describe as being somewhere between wild garlic and a spring onion (when they come out of the ground they have a little white root bulb at the end). You’ll notice that they don’t have many, er, corners to them – that’s because their name comes from the shape of their flower stalks, not the shape of the tasty, garlicky bits foraged specially for us to pop in your recipe box.