Flower Vegetables and Filled Paprika with puree

Orange Jelly:

Mix the agartine with the orange juice, orange zest, boiling water, and some Tumeric powder if extra coloring is needed. Let cool to set and use a cookie cutter or shot glass to make the desired shape.

Flower Stems:

Batter the stems of the bok choy by dipping them first into flour, salt, and water mixture and then into breadcrumbs. Shallow fry the battered stems in some sunflower oil until they are golden and crispy.
Flower Leaves:

Steam the sugar snaps and plate them up to resemble the petals of a flower.

Grass:

use some of the Brussels Sprouts purée as decorative grass.

-Cauliflower Purée:
Cut and boil the cauliflower in salted water and use a food processor to blend it into a purée with some seasoning/spices of choice.

-Brussels Sprouts Purée:
Clean the Brussels sprouts and boil them in salted water. Use a food processor to blend them into a purée with salt, and your seasoning of choice.

-Crispy Bok Choy Leaves:
Very lightly coat the Bok Choy leaves in some olive oil and salt and spread them out on a baking tray. Put them in the oven at 200 degrees Celsius and wait until they are crispy. (check every few minutes)

– Sprouts Crisps:
Follow the same procedure as with the Bok Choy leaves for some sprout leaves to use as garnish.

– Filled peppers:
Prepare the soy granulate according to the instructions on the packaging and season generously (salt, paprika, cayenne, cumin, garlic powder, ras el hanout). Carve out the peppers and remove the white parts and seeds. Fill the soy filling into the peppers, drizzle with some olive oil and bake in the oven until nice and tender.

– Make some orange garnish and zest some lemon as a garnish as well.