Cut the cabbage into four wedges. Rub with olive oil, season with salt and set aside on a tray. Turn the oven to 180°C fan.

Tip the asparagus, green beans, mangetout and sugar snaps into a large bowl, drizzle with 2-3 tbsp olive oil, season with salt and toss well.

Make the dressing by blitzing the juice of the lemon with the mustard, anchovies (and any oil from the tin) until you get a thick paste. Save a few parsley leaves for the top, then chop the rest of the parsley as finely as you can and tip into a bowl with the blitzed paste. Add enough olive oil to make the dressing a drizzleable consistency, season well with salt and pepper and set aside.

Heat a large frying pan or griddle over a high heat, you want to leave it to get really hot, so you can really char the greens!

Cook the hispi first, lay it on the hot griddle pan with one of the cut-sides down. Cook for 2 mins, until charred, then use tongs to turn and repeat on the other cut side of each wedge. Transfer back to the tray and slide into the oven for 15 mins, until totally softened.

Working in batches, char the other greens in the pan, cooking them for 3-4 mins each. Don’t overcrowd the pan. Lay each batch on a big platter.

Remove the cabbage from the oven and snuggle into the rest of the veg on the platter. Drizzle with the dressing and top with the parmesan. Roughly chop the smoked almonds and scatter on top along with the reserved parsley leaves. Serve with a roast chicken and a big pile of potatoes.