Ingredients:

• Cauliflower
• Milk (or plant milk)
• Green meat radish
• Red meat radish
• Yellow carrot
• Orange carrot
• Green asparagus tips
• Enoki mushrooms
• Fresh peas (shelled)
• Kasha (roasted buckwheat)
• Fennel seeds
• Fresh herb leaves: shiso, mustard, basil and coriander
• Caster sugar
• Rice vinegar (or other flavoured vinegars)
• Olive oil
• Seasoning: fine salt, coarse sea salt, freshly-ground pepper, Espelette pepper

Instructions:

1. Prepare the cauliflower, then heat in a pan of milk until soft to the touch. Drain and using some of the milk or stock, mix together to form a creamy consistency. Season to taste.
2. Slice the two types of radish finely using a mandoline and transfer to a bowl of iced water.
3. Peel the carrots, then make shavings using a peeler or mandoline. Use some of these to create 'julienne' carrots.
4. Next boil 1/3 litre of water, 1/3 litre of vinegar, 1/3 caster sugar.
5. While still hot, pour the marinade over the yellow and orange julienne carrots.
6. Blanche the asparagus tips for approx. 3 mins in salted boiling water. When ready, plunge in icy water.
7. Repeat with the shelled peas.

To serve:

• Create a circle of alternating red and green radish slices.
• Add a generous spoon of cauliflower cream at the centre.
• Roll the carrot shavings into 2cm-wide tubes and place on the plate, alternating the colour each time.
• Finally, fill each tube with asparagus, Enoki mushrooms, julienne of carrots, peas, fresh herbs, fennel seeds and buckwheat to form a ravishing bouquet.