To prepare the broad beans, shell the beans from the pods and blanch in a pot of boiling water for 2 minutes, drain and refresh immediately. Gently peel the outer skin to reveal the beautiful bright green bean

Heat a pan over medium heat and add the olive oil, leeks and ginger, allow to gently soften. Increase heat and quickly add the prepared asparagus and sugar snap peas

When heated through add the spinach and allow to wilt slightly. Stir through coriander leaves and season with sesame oil. Remove pan to a warm place whilst you prepare the soft egg

Bring about 5cm of water with vinegar to the boil in a shallow pan, then reduce the heat to a low simmer

Crack each egg onto a saucer and then gently slide it onto the water, allow to cook for 3 minutes until the white has set and the yolk is just set and soft inside. Remove with a slotted spoon and drain on a paper towel

Fill prepared tart cases with vegetables and serve immediately topped with soft egg. Sprinkle with cracked pepper

Place the flour in the bowl of a food processor and add chopped butter and pulse until it resembles breadcrumbs. Add the yoghurt and pulse briefly. Turn onto a floured bench and bring together.

Wrap in plastic wrap and chill for at least 30 minutes. Roll out and cut into desired shapes. Place into greased tart cases or muffin tins and blind bake in a pre-heated (200°C) oven for 10-12 minutes or until firm and lightly golden.

Cool and store in an air-tight container till ready to use