Preheat the oven to 210°C/190°C fan and bring two medium saucepans of water to the boil. Make the dressing by combining the Dijon mustard, olive oil, a pinch of salt, some black pepper and half the cider vinegar in a small bowl.

Lay the parma ham onto a lined baking tray lined and cook for 6-8 minutes, turning halfway, until crispy. Set aside to cool. Pop the baguette (if using) into the same oven and cook according to the packet instructions.

Once the water is boiling, add the peas and broad beans to the first pan with a pinch of salt. Cook for 2 minutes once boiling, then drain well and refresh under cold water. If you have time, it's nice to remove the outer casing from the broad beans as these can be tough. Add to a large bowl (or the pan you cooked them in) and toss together with 1 tbsp olive oil, the lemon zest and chopped mint. Season to taste with salt and pepper and divide between the plates. Wrap the lemon in cling film and keep it for another recipe or slice it up and freeze ready for a thirst-quenching drink 😁)

Into the second pan, add the remaining vinegar (no salt!). Crack the eggs (which must be fresh and at room temperature) into separate ramekins or mugs, as this makes poaching them so much easier. Using a whisk, create a vortex in the pan of simmering (not fully boiling) water. Gently pour each egg into the vortex. You should be able to poach multiple eggs at a time but if you are new to egg poaching, you may want to start with 1 or 2 and see how it goes. Allow the eggs to cook for 3.5 minutes for a runny centre. Remove the eggs from the pan using a slotted spoon and place them onto the plates with the peas and beans.

Toss the lambs lettuce with half of the dressing and divide between the plates. Crumble over the crispy parma ham. Serve with the warm bread and the remaining salad dressing.