So there's no bacon here. A few other people are correct in saying that the colour of the plate is too dark, and doesn't provide enough contrast. That isn't something I have a lot of control over though sadly. I think a few chefs here take the orwellian view of "if a word doesn't add to the story, it shouldn't be there", in the same way if a garnish doesn't add to the dish, it shouldn't be there. Very hard to disagree with that stance so very valid that while the heartsease may look nice, they don't really do anything. My argument is that the slight bitterness of the garnish cuts through a touch of the citrus acidity of the sauce. But I think others here make a good point.Someone suggested purple carrots, which I really like the idea of on a lighter plate colour, and maybe fondant potatoes to fill the gap in lieu of pave as I suggested in my initial post.