In The Royal Manner (25 page)

Candles are an essential and traditional element of my Christmas decorations. Use them liberally throughout your home for illumination and a stunning display. Nothing compares to the rich, warm glow of candlelight. It will enhance the atmosphere in any room or at any table.

Create your own individual atmosphere and mood by experimenting with burning essences.

Cinnamon and jasmine have become popular and can enhance any special occasion. I would often use evaporating oils, incense sticks, burning essences and perfumed candles throughout Kensington Palace to create a special and welcoming environment in which guests would feel at ease.

Some fragrances are said to have particular qualities:

AMBERGRIS increases passion and virility

BERGAMOT aids love

CAMOMILE helps encourage calmness and tranquility

CINNAMON provides harmony and peacefulness

LILY OF THE VALLEY soothing and calming

SANDALWOOD helps concentration and meditation

Standing guard at the doorway of the Princess's apartment, this hand-crafted nutcracker soldier always added to the spirit of Christmas.

Short of ideas for a Christmas present for me and my family one year, the Princess thought we should have something that was a special memento that no Christmas would be complete without. So she gave us this beautiful traditional crib which, every year, we assemble as a family. However the baby Jesus is not put in to his manger until Christmas morning.

This Christmas garland, hanging over the front door of the Princess's apartment at Kensington Palace, was a warm welcome for any visitor.

Presents often sit underneath the Christmas tree for weeks before they are opened. Therefore, presentation and a little imagination are very important.

The Princess was overwhelmingly generous. We would select, buy, wrap and despatch approximated 150 presents each year to family and friends. Each would be accompanied by a handwritten message and a Christmas card. Every package was wrapped with loving care, with the knowledge that it would be received with great excitement. The whole event was arranged with military precision, but it was obvious to me that it was a very important time of the year for the Princess. A time to say thank you and send every possible good wish for the coming year.

Christmas paper can often he very expensive and it is much more fun designing your own exclusive individual paper. The thought of the song lyric ‘brown paper packages tied up with string’ gave me the inspiration to explore ideas with raffia bows, thick string and different coloured wools and twines. You can print traditional designs on to paper and carry the colour theme through with the ribbon and tag. Use baubles, heads, feathers and silk flowers to give the tied bow an added dimension. Let your imagination run riot!

NEW YEAR'S DRINKS AND CANAPE PARTY

With the prospect of a New Year ahead and the inevitable reflection of the year just passed, I have often found this time of year to carry with it a mixed bag of emotions. Our thoughts drift to memories of those who are no longer with us and memories of passed New Years. However, this is also a strong and positive time: the birth of something new, and an excellent time to make resolutions for the coming year.

At the stroke of midnight, amongst the renditions of Auld Lang Syne why not celebrate in style and raise a glass of champagne with those you love the most, and if you intend to celebrate in style at home with friends or family the catering of such an important occasion is a priority.

GRISSINI
WITH
CHEESE
AND
HAM

Breadsticks are everybody's favourite dipper. This is an interesting twist, serving them complete with dip.

Makes: 40

Preparation time: approx. 30 minutes No cooking

150g/5oz thin-sliced Parma ham

225g/8oz soft cheese with garlic and herbs

8 tbsp natural fromage frais

Salt and freshly ground black pepper

40 Grissini breadsticks

2 tbsp poppy seeds

2 tbsp toasted sesame seeds

2 tbsp parsley

1.
Trim the excess fat from the ham and then cut into thin lengthwise strips using scissors and set aside. In a bowl, beat the soft cheese to soften it and mix in the fromage frais and seasoning.

2.
Taking each breadstick separately, lightly spread about 7cm/3in at the end with the cheese mixture and wind a strip or two of ham around. Stand upright in a tall wide glass whilst preparing the others.

3.
Once all the sticks are covered, dip the ham end of each stick in the remaining cheese and then dip in either poppy or sesame seeds, or chopped parsley, and serve from coloured plastic or glass beakers. Do note that these sticks will go soggy if left standing for too long.

Cook's note:
for a vegetarian version, simply omit the ham and dip the cheese-coated sticks in seeds or crushed salted cashew nuts or pecans.

MINI BEEF WELLINGTONS

These little parcels of succulent beef are best served straight from the oven, but they can be prepared a few hours in advance and then cooked just before serving.

Makes: 20

Preparation time: 30 minutes

Cooking time: approx. 30 minutes

350g/12oz puff pastry, thawed if frozen

350g/l2oz piece lean beef fillet

Salt and freshly ground black pepper

2 tsp wholegrain mustard

2 tsp creamed horseradish

100g/4oz coarse pâtÉ

1 medium egg, beaten

Preheat the oven to 200° C/400° F/Gas 6

1.
Roll out the pastry on a lightly floured surface to a 38cm/15in square, and divide into 20 equal pieces. Cut the fillet into 20 equal portions and season well all over. Lay a piece in the centre of each pastry square.

2.
Mix the mustard and horseradish together and spoon o little over each steak. Soften the pâtÉ and press a piece on top of each steak.

3.
Fold the sides of pastry up and over the meat, like an envelope, pressing down well to seal. Score the pastry diagonally and transfer to a large baking sheet. Brush with egg and bake for 25 - 30 minutes until golden and crisp. Serve immediately accompanied with a bowl of mustard and a bowl of horseradish to dip.

HISTORY OF BEEF WELLINGTON

The Duke of Wellington, who won the Battle of Waterloo in 1815, was quite indifferent to food, so much so that his cooks often gave notice, despairing of using their culinary talents in his household. In spite of this, his name has been given to a fillet of beef, wrapped in puff pastry, so called perhaps because in its larger version the finished product looks like a highly polished riding or Wellington boot.