|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.
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.
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
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.