Ingredients:

4 tablespoons of  fresh Peas in the pod
3 tablespoons of shelled Broad Beans
5-6 Mangetout
3 Orange Carrots
3 Yellow Carrots (if you can get them otherwise substitute orange)
8 Baby Carrots
2 Baby Artichokes
4 finely sliced discs of raw Beetroot
2 Baby Courgettes cut on bias
some Marinated Peppers

3 tablespoons of Mayonnaise
1teaspoon of chopped tarragon
salt to taste
Squeeze of lemon juice
Olive oil

Method:

First of all peel and cut the carrots, pod the peas, and cut the baby courgettes and the mangetout into diamonds. Blanche all those prepared vegetables in a boiling seasoned water
Then prepare the baby artichokes for pickling by taking off the excess leaves and trimming up the artichoke.
Once all the vegetables are cooked then chill in ice water (To keep their colour) and drain
Mix the tarragon, mayonnaise with a touch of lemon juice to create the sauce for the base of the plate.
Dress all the prepared vegetables in olive oil, salt, lemon juice and a little chopped herbs.
Arrange on a plate, with the mayonnaise on the bottom and the vegetables on top, adding slices of raw beetroot at the end.