Pop the skewers into a bowl of water to soak (this will help stop them catching in the pan later). Scrub the potatoes and cut them into bite-size chunks (no need to peel). Slide the potatoes into a medium-sized pan, add a pinch of salt and cover with cold water. Pop on a lid, bring to the boil, and simmer for 10-15 mins till the spuds are tender.

Meanwhile, grate the lemon zest into a small bowl and juice in 1 half. Finely chop the wild garlic and add to the bowl with half the butter and a pinch of salt and pepper. Stir together and set aside.

Juice the other lemon half into a small bowl. Finely slice the mint leaves and add them to the bowl. Rinse 1 tbsp capers, roughly chop them and add to the bowl. Stir in 1 tsp olive oil and set aside.

Thread the lamb onto the skewers and season with salt and pepper. Warm 1 tsp olive oil in a large frying pan on a medium-high heat. Add the lamb skewers and cook for 8-10 mins turning every couple of mins, till browned on all sides and cooked through. Lift the skewers out onto a warm plate, loosely cover with foil and set aside to rest for 5 mins.

While the lamb cooks, snap the woody ends off the asparagus then slice any thicker spears in half lengthways. Pop the empty lamb pan back on a medium heat. Add the remaining butter, along with the asparagus and 1-2 tbsp water. Stir and cook for 3-4 mins, till the veg is tender. Add the baby leaf spinach to the pan and fold through to just wilt it.

If you haven't already, drain the potatoes and tip them back into the pan. Stir in the wild garlic butter to coat them. Divide the spuds and asparagus between 2 warm plates. Add the lamb and serve topped with the mint and caper sauce.