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Bring a large pot of water to a simmer, crumble in the stock cube and add the butter. When the butter has melted, add the Brussels sprouts and leek and cook for about 3 minutes, add the broccolini and silverbeet and cook for just a minute, then remove all the vegetables from the water with tongs and a slotted spoon. Drain, and place on a serving plate.
Season well with salt and pepper, then squeeze over a couple of lemon wedges. Serve with a few extra wedges.
Adam's tip Stock cubes and powders went a bit out of fashion when liquid stocks started gaining traction, but they can be a useful, economical flavour boost for a lot of dishes.
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