• 10 tbsp olive oil
• 1 sourdough loaf cut into 1cm cubes
• Salt and pepper to taste
• 3 leeks, trimmed, washed and thinly sliced
  
• 2 bunches of asparagus, cut into 4 – 5cm pieces
  
• 400g fresh peas, podded
  
• 200g sugar snaps
  
• 200g mangetout
  
• 400g baby heritage carrots, peeled and blanched
  
• 100g vegan pesto
  
• Juice of one lemon
  
• 50ml balsamic vinegar
  
• 100g grated parmesan
  
• 10 duck eggs

1. Add half the oil to a pan and gently fry the cubes of bread until golden with crisp edges. Season and place in a bowl. 

2. Wipe the pan to remove any residue of the bread. Add the remaining oil and gently sauté the leeks until soft: if they start to brown add a little water. Add the carrots, asparagus and peas and cook slowly, keeping them crisp. 

3. Add the sugar snaps and cook for 2 minutes before adding the mangetout. 

4. Coat the vegetables in pesto and add the lemon juice, balsamic and parmesan and mix into the bread. 

5. Spoon into your serving dish and drizzle the remaining pesto over and around. Top with poached duck egg.