Clean the broccoli and cut into small florets. Clean the sugar snap peas, cut the larger ones in half. Cut off the ends of the green asparagus. Pop the peas out of the pods.

Blanch the broccoli, sugar snap peas, asparagus and peas in boiling salted water for 2-3 minutes. Drain the vegetables, rinse and drain well.

Finely grate the zest of ½ lemon and squeeze out 2 tbsp juice.

Melt the butter in a Toughened Non-Stick 22cm Shallow Frying Pan, sauté the tomato in it and add the remaining vegetables. Add the vegetables and 2-3 tbsp vegetable stock and heat through. Season with salt, pepper, nutmeg and lemon juice. Add the lemon zest, drizzle with olive oil and serve sprinkled with basil leaves.