Fill your kettle and boil it. Scrub the potatoes and chop them into bite-size pieces. Pop them in a large pan. Cover with boiling water. Simmer for 15 mins till tender, then drain and leave to steam dry in the colander.

While the potatoes cook, snap the woody ends off the asparagus and discard them (if you bend the asparagus they will snap where the woody part of the stem ends). Trim the asparagus into 3cm-long chunks. Finely grate the zest from the lemon. Set aside.

Trim the roots and top 3cm from the leeks. Slice the leeks in half lengthways and rinse out any grit. Halve again so you have 4 long lengths per leek. Slice them into long, fine, thin shreds. Put the leeks in a mixing owl. Add 1 tbsp cornflour and a little salt and pepper. Stir to mix them together. Set aside.

Measure out ½ tsp of the turmeric, 1 tsp of the cumin seeds, a pinch of chilli powder (it’s spicy so use as much or as little as you like) and 1 tsp garam masala into a small bowl. Add 1 tbsp oil and stir together. Put to one side.

Warm 2 tbsp olive oil in a deep frying pan or wok for 2 mins over a medium heat. Add the leeks. Fry for 5-6 mins, turning till golden brown. Lift out of the pan with a slotted spoon or tongs, onto a plate lined with kitchen paper. Put a medium pan of water on to boil.

Pour any excess oil out of the pan and wipe it clean with kitchen paper. Add the spice paste. Stir and fry for 1 min. Add the asparagus and boiled potatoes. Stir and fry for 5 mins till the veg are charred and tender. Take off the heat. Stir in the lemon zest and squeeze in the juice. Set aside, with the lid on, to keep warm.

Check the water in the pan is boiling. When it is, crack an egg into a cup and then slide it into the pan. Repeat with the remaining 3 eggs. Take the pan off the heat. Cover. Leave for 2-3 mins to poach the eggs (or cook for a little longer for set yolks).

Pile the fragrant spiced asparagus and potatoes onto 2 plates with the golden leeks. Top with the poached eggs. Serve straight away.