FESTIVE INTERVAL Effortless, elegant entertaining ideas for the days between Christmas and New Year.

Festive INTERVAL

Enjoy relaxed gatherings with minimum effort in the lull between Christmas and New Year

The days between Christmas and New Year afford a welcome breathing space after the hectic run-up to the main event and can be a time to invite friends and family for a low-key gathering. With the house already dressed and looking its festive best, the fridge filled with tasty morsels and a seasonal supply of drinks at hand, this can be a relaxed affair for all concerned. Keep the joy and laughter flowing with a few stylish decorative additions, effortless delicious meals, colourful cocktails and a handful of games.

OPPOSITE PAGE Wall, Napoleonic Blue, £41.95 for 2.5l Wall Paint, Annie Sloan ABOVE LEFT Alban garland, £36; Eucalyptus Wreath Mini, £78; Kennington Hurricane vase, £25, all Neptune ABOVE RIGHT Neve tealight holders in Amber, Clear, Forest and Grey, £42 for three; Rosedale Etched tealight holder, £17; Kimmeridge Mercurised Gold tealight holder, £20; Paxton tealight holder, from £26, all Neptune BELOW Inspiritus gold-dipped multi-wick candle, £35, St. Eval; Christmas Layered, £350, Jo Loves

Soft Gold Eucalyptus Leaf wreath, £14.50, Cox & Cox

DECORATING FOR ATMOSPHERE

Whatever the occasion, creating the right mood is of utmost importance explains Chrissie Rucker, owner and founder of The White Company. “I love to make the entrance extra special and welcoming,” she says. “I light the fire in the hallway, and I like to switch up the scent. Lighting a few scented candles makes a home feel instantly welcoming and special. My favourite has to be our special ‘Winter’ candle – you just can’t beat cinnamon, clove and orange at this time of year.”

Faux and real decorations can be combined for atmosphere, too. “I love to mix real and faux when it comes to decorating the house for Christmas,” says Rucker. “You can find some amazing faux finishes for trees, wreaths and garlands now, and if you mix these up with great fairy lights and lots of candles, it looks beautiful. The trick to keeping the displays looking fresh and vibrant over the festive season is to add in real flowers and greenery – it’s quick to do and helps make them truly eye-catching. A mantelpiece is a great focal point of the room to make extra special. I love to dress ours with greenery from the garden mixed in with a faux garland and fairy lights (battery-operated are a great option here), a few pine cones, and layer in some storm lanterns with candles, which add theatre.”

Designer Sophie Conran also believes in the magic of the mantelpiece. “I do like to go all out with my festive decor – trailing garlands up bannisters, over mantelpieces and along tables,” she says. “To make a really impressive and seasonal display, start by collecting holly branches, magnolia leaves, ivy tendrils, fir and anything else from the garden or countryside that takes your fancy – rosemary works well and gives off a lovely smell – to make a base and use florist wire to tie it all together. Then add masses of fairy lights first and follow with decorations – apples and tangerines look lovely and are the perfect colour and shape (you can spray them with a little metallic paint if you wish), then tie in big ribbon bows to finish.”

“Make a dried garland or wreath for Christmas, then add in some springlike colours in the lazy days between Christmas and New Year,” suggests Amy Fielding, creative director of JamJar Flowers and JamJar Edit. “It’s also the time to add something light and pretty to our homes. As we move from the decadent excesses of Christmas into the New Year, spring bulbs in ceramic pots are beautiful. I use beautiful pale yellow and white narcissi, white hyacinths and amaryllis bulbs, and grow them hydroponically so you can see the roots and shoots, then dot these around amongst the Christmas greenery. Choose bulbs in white and yellow, so when they start to flower everything will work together in harmony.”

TRANSFORMING THE TABLE

Whether serving a kitchen supper for the family or hosting a small gathering of friends, spending a moment or two on the table display pays off, and creates the perfect atmosphere to enjoy the evening. “Start by creating a central focus and run several holders of simple flowers and candles down the middle of the table – always low so they are easy to talk over,” suggests Rucker. “I keep the flowers really simple and often mix in herbs, such as rosemary or mint, or use greenery like eucalyptus. Sometimes I use just greenery and sometimes I mix in one white stem, such as a peony, ranunculus or white rose. I don’t like flowers to look arranged. I love them to feel loose and natural. It’s simple but looks great. I often use different heights of candle (a combination of scented and unscented), and add in plenty of tealight candles in glass holders, which make it feel relaxed and magical. Each place setting will have cutlery and glasses for every course and a good-looking white napkin. For a special occasion, I’ll add in a sprig of rosemary and a tied-on place card. Beaded place mats look fantastic and add a magical glow, as do mirrored scapers [chargers], which reflect the layers of candles. Don’t forget to shine your glassware, as this really bounces the light around the room.”

Fielding suggests a simple styling approach after the festive period. “It’s nice to completely change the feel by adding a fresh, light-coloured tablecloth with something like our beautiful Rose Globe (right) with a fresh rose magnificently magnified in water, or a botanical paperweight,” she says. “For minimal fuss and maximum impact add one or two stems of greenery or hellebores from the garden for a beautifully clean, crisp New Year look.”

TOP Lulworth china, from £5 for a dipping bowl; Greenwich red wine glasses, £49 for a set of six; Heddon candlestick, £50; Pembrey eight-seater table, £1,825 all Neptune ABOVE Rose Globe, £150, JamJar Edit LEFT Christian Tortu Riviera Glossy Gold Leaf plate, £28; Roda Mustard Stoneware plates, from £9, all Rockett St George

FOOD FOR THOUGHT

The period between Christmas and New Year can often be all about last-minute spontaneous gettogethers and using what you have in the larder. To marry ease and flavour, chef and food writer Claire Thomson suggests, “A spread of good dips – beetroot, hummus, or white bean and rosemary – with roasted bread (olive oil and rosemary), anchovies, raw vegetables and good pickles, olives too. Think colour and texture, and nothing that will wilt or lose its lustre – opt for robust flavours and good ingredients.”

Being prepared is a good motto for this time of year, as requests for light lunches and simple suppers can be the order of the day. When it comes to cupboard ingredients, Thomson points to having key items at hand, such as “good-quality tinned tomatoes – the best your budget can buy, as they will make a difference. Also, lentils – these take less time to cook than other pulses, and they’re so versatile and good for you. I especially like the little French green and Italian speckled varieties for salads and braises, and all the many Indian lentils for soups, dhals and curries.”

Should there be unexpected guests, Thomson suggests the following for a perfect, fail-safe, last-minute supper: “Good bread, toasted and rubbed with garlic and olive oil, then loaded with any number of toppings, such as braised spinach, kale, mushrooms or lentils – all a favourite – then topped with ricotta, parmesan, chilli flakes and more olive oil. I’ve also got a super-quick pudding in my book Home Cookery Year which includes sliced, ripe pear, tahini, honey and walnuts, served with a spoonful of Greek yoghurt – very, very quick, and so delicious.”

Tahini with pear, walnuts, honey & Greek yogurt from Home Cookery Year by Claire Thomson, published by Quadrille, £20 ABOVE The Gin Game, £19.95, Talking Tables at Annabel James BELOW Manopoulos Inlaid Walnut Burl backgammon set, £145, Farrar & Tanner

ENTERTAINING TOUCHES

When it comes to keeping everyone entertained, Lady Carnarvon, chatelaine of Highclere Castle – the setting for Downton Abbey – favours much-loved family traditions. “One of the most enjoyable ways to entertain friends or my family is with a quiz,” she says. “I wrote a fun quiz for my book, Christmas at Highclere, with lots of different sections so that everyone has a chance of getting involved. Of course, you can always create your own about your family or the current year or general knowledge,” she says.

“My most favourite way of keeping the troops busy, whatever the number, is to get everyone outdoors,” she continues. “After all the food and Christmas celebrations, going for a walk, strolling on the beach or playing in the garden is so important – it nourishes the mind as well as the body. I used to have great fun with my sisters, organising treasure hunts in the woods. This is something that can easily be created with family and friends. Depending on the age range, you can simply see how many types of leaves you can find or gather items to bring back inside and put on a nature table. This period, between Christmas and the New Year, really doesn’t have to be about buying things and eating feasts. It’s a time to stop and reflect on the past year and the year we have before us. It’s about taking a moment to enjoy the very simplest things, like nature and family and friends.”

For an alternative, ethearel look, place gypsum with sprigs of rosemary and lavender in delicate bud vases.

Simply deliciousClodagh McKenna shares her recipe for the ultimate easy-to-make comfort food

BAKED EGGS WITH HAM, CREAM, NUTMEG & THYME

(SERVES 2) “I love baked eggs for supper or brunch at this time of the year. They are one of my go-to dinner recipes when I’m bit pooped after a long day as they are fast and easy to prepare – the perfect choice for postChristmas meals.

“There are so many variations but my favourite is this one, with rich Gouda cheese gently spiced with nutmeg and flavoured with earthy thyme, and small bites of ham. I serve it with warmed crusty bread to scoop into the creamy baked eggs. You can also use pancetta instead of ham, but fry it beforehand. Another variation is a tomato-based harissa-spiced sauce with a crumble of feta and some chopped olives. Smoked salmon with spinach, cream and a sprinkle of lemon zest is also delicious.”

INGREDIENTS

15g (½oz) salted butter 4 medium free-range eggs 75g (2¾oz) cooked ham, shredded 50g (1¾oz) Gouda cheese, grated 1 teaspoon Dijon mustard ¼ teaspoon freshly grated nutmeg ½ teaspoon fresh thyme leaves, plus extra to garnish 2 tablespoons single or double cream

METHOD

• Preheat the oven to 180°C/350°F/ gas mark 4. Grease two small ovenproof dishes with the butter and crack two eggs into each one. • Divide the shredded ham between the two dishes. • Place the cheese in a bowl and whisk together with the mustard, nutmeg, thyme and cream. Season with salt and

pepper. Scoop the cheese mixture on top of the eggs. • Place the dishes on a baking tray and bake for 10 minutes. • Garnish with a few thyme leaves and a twist of black pepper and serve with toasted bread cut into thin slices to dip into the eggs.

Clodagh’s Weeknight Kitchen by Clodagh McKenna, published by Kyle Books, £20

DRINK AND BE MERRY

At this time of year, there is an abundance of spices, seasonal fruits, berries and herbs which can be used to add zing to the drinks cabinet. “We love to use ingredients like juniper, chestnut, rosehip and sloe berries to make a syrup that will transform your favourite spirit,” explains Catherine Batley, brand manager of Cocktail Porter. “Simply add a handful of whichever you’ve picked into a pan with water and a teaspoon or two of honey. Bring to the boil, and then turn down the heat and leave it to simmer until the mixture has reduced by over half. Allow to cool then it will be ready to use in spirits or cocktails of your choice. We also have a clever trick for those leftover bottles of red wine – just decant the bottle into a jug and add any spices you have to hand, plus a little sugar and a few seasonal fruits or berries. Plums, dates and clementines work perfectly – leave overnight to infuse the flavours and you have winter sangria.”

For a non-alcoholic option that is both refreshing and delicious, soft drink specialist Firefly’s senior brand manager Carly Pacheco recommends going herbal when it comes to creating delicious tipples. “Combinations like pomegranate and elderflower work so well together,” she says. “Our recipe is infused with thyme, kola nut and rosemary – one of nature’s antioxidants. When serving a longer drink, especially if it’s poured over ice, a highball glass is the best option. Decorate with delicate frosted cranberries, made by dipping fresh cranberries in egg whites and rolling in caster sugar. Don’t forget a sprig of rosemary and a sugar-coated rim for that final festive touch.” n

CLOCKWISE FROM TOP Metallic Forest Star gin glasses, £10, John Lewis Espresso Martini petite kit, £38, Cocktail Porter

Tortoiseshell Glass cocktail set, £125, Oka

Barwell Cut Crystal, Rocks glass, £152 for four, Soho Home Stag Head drinks cooler, £299.95; Stag Head ice/ nibbles bowl, £79.95, both Annabel James