|Olive, Mozzarella and Rosemary Christmas wreath.|
I've used green and black olives, baby gherkins, caperberries, cherry tomatoes, peppadews and beautiful bocconcini to make this wreath, but of course you could add anything you like to it - marinated feta, roast peppers and baby aubergines, rolled anchovies, sundried tomatoes, quails' eggs, and so on.
|When you're done with the wreath, rinse it under running water, shake off the moisture, and hang it up in a|
breezy place to dry out. Crumble the dried rosemary into stews, casseroles and roasts.
This is so easy to make. You need:
- about 32 twelve-cm end-sprigs of fresh rosemary
- a long length of bendy vine, stripped of leaves
- green florists' wire
I used a length of grape vine, stripped of leaves, but you could use any flexible branch from a non-toxic climbing plant. A bent-into-a-circle wire coat-hanger covered in green florists' tape would work too.
First bend the vine into a circle, using your biggest, most beautiful platter as a size guide. Twist the vine ends around the circle, and secure with florists wire. Coax the circle into a neat shape if it looks a little wonky.
Now, starting at the top, wire the rosemary sprigs onto the circle, their tips pointing slightly outwards, and overlapping one another by about two-thirds of their length (see picture below).
|Loosely wire the sprigs to the vine circle, overlapping them by two-thirds of their length, and nudging|
them so the florists' wire is hidden.
If you're entertaining two days in a row, you can rinse off the wreath and put it in the fridge overnight to 'refill' the next day.