Stunning displays of Tulips and Wisteria at National Trust Polesdon Lacey
Flowers for Easter
Easter Tree - Daffs in a galvanised bucket.
Dendrobium orchid eggs
Cymbidium orchid
Dendrobium Vase
Tulips in a galvanised bucket
Vanda orchid eggs
Flowers for a Civil Ceremony
Stephen and Peter celebrated their Civil Ceremony last Saturday at the Seattle Hotel in Brighton Marina
Registration Table Display; White lilies, Avalanche roses and Strelizia Leaves
Top Table Designs: Vanda, Dendrobium and Cymbidium orchids with spiralled steel grass
Tribute Table with scattered Dendrobium Orchids
Venue: Seattle Hotel, Brighton Marina
Flowers: Fuchsia Christine
Photography: Fuchsia Christine
Guest Tables: Dendrobium Orchids and spiralled steel grass
Candle Table Centres: Gerberas, Ranunculus and looped Dracaena
Venue: Seattle Hotel, Brighton Marina
Flowers: Fuchsia Christine
Photography: Fuchsia Christine
What's your favourite way with Asaparagus?
The British Asparagus season is fast approaching and I can't wait until May to buy the first delicious tender green spears and make my favourite recipe.
It's so delicious you don't really have to do anything fancy with it, but this dish is a great start to a special dinner or even as on its own as a quick lunch with some nice crusty bread.
For 4 people, you'll need Asparagus (British is best) - about 800g, 6 Salted Anchovy fillets, 150g unsalted butter, 1/2 a lemon, Extra Virgin Olive Oil and 50g Parmesan Shavings.
Mix the anchovies, lemon juice and black pepper in a bowl and then mix in the butter (needs to be softened). Boil the asparagus in salted water until just tender, drain and drizzle with olive oil.
Place the asparagus on warm plates and spoon over the anchovy butter. Scatter with Parmesan shavings.
Delicious
Add Daffodils to the table and enjoy!
 |
| Image from British-Asparagus.co.uk |
It's so delicious you don't really have to do anything fancy with it, but this dish is a great start to a special dinner or even as on its own as a quick lunch with some nice crusty bread.
For 4 people, you'll need Asparagus (British is best) - about 800g, 6 Salted Anchovy fillets, 150g unsalted butter, 1/2 a lemon, Extra Virgin Olive Oil and 50g Parmesan Shavings.
Mix the anchovies, lemon juice and black pepper in a bowl and then mix in the butter (needs to be softened). Boil the asparagus in salted water until just tender, drain and drizzle with olive oil.
Place the asparagus on warm plates and spoon over the anchovy butter. Scatter with Parmesan shavings.
Delicious
Add Daffodils to the table and enjoy!
Which Rose? A guide to the most popular varieties
Roses are probably the most popular wedding flowers in the UK. They’re available all year round in an extensive range of colours.
I’ve listed some of the most popular, arranged by colour to give you an idea of the beautiful varieties available.
I’ve listed some of the most popular, arranged by colour to give you an idea of the beautiful varieties available.
Romantic Reds
Black Baccara
Grand Prix
Passion
Passionate Pinks
Rosita Vandela
Avant Garde
Sweet Akito
Perky Peaches
Ambiance
Naranja
Leandra
Sunny Yellows
Sphinx
Illios
Vanilla Sky
Gorgeous Greens
Supergreen
Amandine
F Green
Wonderful Whites
Avalanche
Bianca
Akito
Old Fashioned Roses
David Austen Roses
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