British Spring Composed Egg Salad

Lower the eggs into rapidly boiling water and cook for exactly 7 minutes, then plunge into ice water so the yolks set to a jammy, golden-orange center. Once cooled, peel the eggs and halve them to reveal their jammy centers.

Blanch the asparagus spears and snap peas in salted boiling water for 90 seconds until vibrant green and crisp-tender, then shock in ice water to lock in their snappy bite.

Whisk together the English mustard, white wine vinegar, and extra virgin olive oil until emulsified into a sharp, peppery vinaigrette that coats the back of a spoon. Season with salt and pepper to taste.

Arrange the watercress as a bed, lay the blanched asparagus and snap peas across, then thinly shave the radishes over the top so their pink edges catch the light.

Halve the eggs to reveal their jammy yolks, nestle them into the salad, crumble the Stilton in chunky pieces over everything, tear the fresh mint leaves on top, and drizzle with the mustard dressing. Season with salt and pepper to taste.