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Add the carrots and potatoes to a large pan and just cover with some of the vegetable stock. Bring to a low boil and cook for five minutes before adding the cauliflower and spring onion and cooking until the vegetables are just tender (around 10 minutes). Add a little more of the stock if necessary to cover all the vegetables while they are cooking.
Meanwhile in a separate small pan, melt the butter. Add the flour and stir continuously until well combined. Cook out the flour for a couple of minutes, but don’t allow it to brown. Add the wine, cream and any remaining stock and heat until it thickens and is lump free.
Once the vegetables are cooked, add the thickened cream mixture and the fresh peas and cook for a further minute. Check the seasoning and serve immediately with a good grating of white pepper (don’t use the powdered kind, it tastes completely different), a sprinkle of lemon zest and a scattering of fresh dill.