Subscribing to the idea that keeping things simple is always best I like to try and showcase the flavours of each ingredient and try to steer clear of over complicated food. It Allows me to work within produce that's fresh and seasonal with flavours of these ingredients at their peak.
Sure you can do a five course meal, but why not keep each course to limited ingredients and have one progress to the next - Incorporating one focal ingredient throughout most of your meal shows off your creativity, and makes for a consistent experience.
You could easily do a broccoli soup then incorporate the same ingredient into a salad and side dish.
It's a small trick which can go a long way when you're trying to create harmony in your meal.
Some tips for selecting the best winter produce from chef Ariane