ENTERTAINING GUIDE

Some of my favourite things When fragrant flowers are in abundance arrange them simply bunched or as single blooms in sheer glass vials. Have miniature clusters of daisies, baby roses and sprigs of scented herbs. Snip and bind sheaves of fragrant lavender and mass in baskets. During spring when flowers are at their most magical use tight bunches of violets, freesias and daffodils. Scatter these small bouquets around the room.

At the height of summer serve bowls of crimson cherries with long fragile stems and a few perfect peaches.

In autumn and winter glowing fruits come into their own, oranges, shiny clementines, grapefruit splashed in sharp or pale yellow with flashes of pink. Crisp red or green apples well polished until they glow, smooth or crumbly lemons with sprays of shiny leaves. Consider a wide platter of rosy pears.

Touches that add warmth and charm to a room. Scented candles, cinnamon and apple. Delicate aroma room sprays, you can buy these perfumed with the spiciness of ginger, the fragrance of orange, baked patisserie and freshly cut salad leaves. Use these just before your guests are due to sit down for an elusive drift of scent in the air.

Centre pieces on the tables can be witty, interesting or decorative and need not always be flowers, they can be fruit or pretty pieces of china, flowers, ducks, chickens or rabbits. A small tureen or on an informal table a bunch of shining fresh radishes in a pretty bowl to nibble on together with coarse sea salt, butter and crusty bread.

The finest touch Starched napkins and tray clothes, use spray starch and a steam-iron and for a quick crisp touch.

Have heat-proof mats under table mats and a heat-proof underlay as a base and liner for cloths. When possible have your cloths ground length when entertaining.

When you acquire a dinner service, it is not essential for everything to match. Buy a set of main course plates in one basic colour and then gradually build a wardrobe by introducing patterns and colours to complement.

You will find that food looks far more appealing served on large plates. Do not be tempted to serve salads on side plates. However, wide-brimmed soup plates are multi-purpose. You can use them for soups, salads, pastas and desserts.