Mosaic of Seasonal Vegetables

It is vital for this recipe to blanch the vegetables to the al dente stage only. They must still be crunchy in order to keep their flavour and texture during the later poaching process. To retain maximum flavour, cool them quickly in their own stock surrounded by ice, or in some cold vegetable stock over ice. Different vegetables can be used according to season, but they should all be chosen for colour and texture, so that they contribute to the attractiveness of the finished dish.</