Ffern Spring 25 is soft and uplifting but also utterly intriguing full of natural organic ingredients including violet leaf absolute, jonquil daffodil and velvety orris.

Just like the scent I always like my tablescapes to have layers of intrigue and delight. Here's how...

The table arch is the instant 'wow' moment inspired by the woodland glade at the scent's heart. These arches are easy to erect.

I bought this one online but you can also find them in your local garden centre or nursery too. Be sure to check dimensions against your table and note that your table will need flat sides. I twisted foliage and blossom around it using florist's tape and reusable cable ties. Start with a base of hardy foliage that will last out of water (e.g. ruscus and eucalyptus populus berries). Closer to your event, add the more delicate branches (in this case spiraea and blossom) so that they don't wilt during your dinner.

An excellent make-ahead pudding, I always make this the day before a dinner party so it's ready to go. This is based on a recipe from my favourite Cordon Bleu 'Quick & Light' book. Personally, I don't think it's either quick or light but everyone always adores it!

Ingredients
1 sheet shortcrust pastry, 28cm diameter (buy readymade or make your own - both work!)
6 eggs
200ml lemon juice (approximately 7 lemons)
200g caster sugar
125g unsalted butter (diced)

Pre heat the oven to 190°C. Line a 25cm tart tin with the sheet of pastry, trim the edge and blind bake.

Recipe

• Put the eggs, lemon juice and sugar in a large saucepan. Whisk.
• Place over a low to moderate heat and whisk constantly until it thickens (this took me 10 minutes, even with an electric whisk!)
• It's ready when traces of the mix are left on the whisk when lifted from the bowl.
• Remove from the heat and mix the diced butter into the filling until melted.
• Pour filling into the pastry case and allow to cool.
• Refrigerate for 1-2 hours or until the filling has set.
• Sift over icing sugar and add violas to decorate.

The colour palette of soft blues, greens and pops of deep violet weaves across the table from the porcelain to the glassware. I love these viola biscuits. Bake them using this easy recipe and brush the flowers with a little water before they go in the oven to avoid them drying out. If you prefer more vivid petals, simply press the fresh flowers into the cooked biscuits the moment they are out of the oven.

Credits

Dress: Smock London
Plates: Bonadea
Glasses: Bonadea
Napkins: Rosanna Falconer
Tablecloth: Summerill & Bishop
Candles: Candle Flair (painted by Rosanna)
Tea cups: Royal Albert (purchased secondhand on eBay)

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