Fun ways to scent your Easter lunch table
The weather looks iffy this weekend; here's how to bring scented sunshine to Sunday lunch
JdP are married for two reasons:
Our joint loathing of celery.
Our polar opposite creative styles; which means me being the messy, hedonistic, over-the-top ‘maker of things’, and him being the steady, sensible ‘tidy-upper of things’.
The latter makes us quite good at dinners, BBQs and Sunday lunches, because I come in like a confetti-and-canapé wrecking ball, making the food, decor and ‘stuff’ actually happen, whilst John does the crucial invisible bits. They’re the bits that enable a clear path for my wrecking ball, like washing up as I go along (then drying up, putting away and keeping the sink empty), topping up my drink, sorting out garden chairs, building a nightclub-bouncer forcefield between me and the kids, instantly putting annoying, overly-packaged, voluminous kindly-gifted flowers into a bucket outside as far away from my kitchen surfaces as possible, and instinctively knowing not to throw out that random jug of potato water / mug of beef fat / parmesan rind. Meanwhile, because his straight-line scientist’s brain doesn’t think of culinary contingencies, I’ll know precisely when to bring him clean tongs to dish up the BBQ items without giving everyone campylobacter. I sit him next to his dad’s ‘good ear’, because he can never remember which side it is. It works and we, as the hosts, have a really good time because we read each other’s rooms.
Easter Sunday lunch is my messiest and most fun of all our family get-togethers. I think I even prefer the whole weekend to Christmas if I’m honest. There’s no gifting pressure; nothing needs to go into the oven at 5am; no television schedule for people to fight over; the simple joy of an Easter egg hunt; colourful things; the list goes on (and you can bet that’ll be a Substack for next year!).
Optimism is in the air and my dining table is my playground. I can channel Mrs Alice and pull out all my favourite table accoutrements - ridiculously fancy crockery, proper napkins, mismatched jugs, hand-painted platters, non-dishy cutlery - because we have a BONUS MONDAY for tidying up. Heaven. It’s a sort of love language, isn’t it? Creating beautiful feasts and a nice space for precious people in which they can relax and feel looked after. I love it when it’s done for me, of course, but I get a lot of happiness when it needn’t be a ‘returned’ favour, like simply making lunch for my parents and in-laws or a friend who’s going through a tricky time. Just come, be looked after for a bit, no strings attached. Please don’t bring flowers. No, really, don’t.
Easter is also the first big-fam meal of the year where fragrance takes centre stage for me. Out come the scented candlesticks, potted bulbs scattered on every surface, a bright, welcoming diffuser by the front door and spritzed table linen - because even if it’s raining the weather’s usually mild enough to throw open a few windows and let crisp garden smells (even better when damp) billow and mingle with what’s indoors. Scenting my home is a version of self-care for me, and Easter is the seasonal pivot where I crave lightness and freshness.
If you’re planning your own Easter shindig and want to take it up a notch with some gentle olfactive moments, here are some easy, time-minimal ideas I’ve tried and tested in the past:
A SCENTED SPRIG ON EACH PLATE
Yes, I know, this is a bluebell and those don’t smell, but a couple of weeks ago there was nothing scented in the garden yet and I didn’t have time to buy anything, so I improvised and - actually - so pretty, right? And free! Now that things are growing a bit, you could do this with a perfumed stem such as hyacinth, lily of the valley (if yours are early) a sprig of stock or even wisteria. Make sure the snipped end goes over the napkin’s edge in case it dribbles.
A SPRING-TIME DIFFUSER NEAR THE FRONT DOOR
I’ve gone through a LOT of diffusers in the past 6 months to test projection and performance and these brands delivered brilliantly:
From left to right:
Meadowfarm Smoked Honey & Orange, £25, smells like warm suntan lotion. It’s creamy, citrussy and a touch smoky, like someone left a pot of apricot Petit Filou on a stove.
Trudon Versailles Diffuser, £85. Inspired by the gardens of Versailles in springtime, this one smells meadow-fresh with breezy floral notes and a salty ping of crisp, cold woods and herbs - like smelling a seashell filled with petals.
Scotts Lifestyle Serenity Diffuser, £25. The balance of cool and cleansing eucalyptus and mint with fluffy white musks and warm vanilla creates a welcoming and calming spa-like aura. Ideal for soothing nerves at a tense family arrival (yours and theirs!).
Acqua di Parma Buongiorno Diffuser, £85, is the scent of driving through an Italian countryside first thing in the morning: wet grass, freshly cut hay and rolling lavender fields whipped up into a warm herbal breeze. Slow, serene and sublime sunshine, bottled, this blend is so popular it’s just been released as a wearable Eau de Parfum, too.
A POSH PERFUMED CANDLESTICK
I tend to just use one scented candlestick mixed up with non-scented ones, otherwise it’s all bit much and everyone gets a headache. Try not to go rich, floral or zesty here, or it’ll battle with the food smells on the table. In the past I’ve tried Diptyque’s Amber dinner candlestick, which is subtle enough to create a gentle, softly spiritual glow. Their iconic Baies is incredible too - like torn leaves and underripe, tangy blackcurrants squeezed in your fist.
I wince at the price of Loewe’s Scented Chandelier candles but good god they look spectacular! You can get them in Honeysuckle, Tomato Leaf, Beetroot, Orange Blossom, Marihuana and Cucumber, but I’d recommend either the pale blue Cypress Balls or the white Oregano one to enhance the bucolic lull of the day.
Mismatch and fill up the table with non-scented ones - I love the fun colours and patterns (and stunning quality, non-drippiness and sustainability) of Pygmalion London. For something more affordable, Sostrene Grene does a 10-pack of tapered candles in a variety shades for just £8 (how nice are these wisteria purples ones below?!).
SPRITZING YOUR TABLE LINEN
When I worked at BRIDES magazine yonks ago I was too young to realise that every time they added a job title to my business card it was merely a ruse to avoid paying me more. “There’s no money in the pot this year BUT we’d like to make you Website Editor! Such a privilege, you very lucky lady.” [Cue me shuffling off, blinking, confused, with six times more work and absolutely zero SEO training. Classic noughties Conde Nast HR!] Anyway, by the end of my time there, I was not only Beauty Editor but had also, at some point, been Features Editor, Etiquette Editor, Travel Editor (for 6 months until I realised I was essentially a glorified travel agent for the publishing team), Website Editor and Social Media Editor, and in the end my editor-in-chief made me Deputy Editor of the whole magazine. LOL. I actually loved working there, it was huge fun, and I was able to say things like “shall I do a page on scenting your wedding day table linen?” basically to myself and off I went.
What I learnt doing those edits is that you can pretty much spray anything onto any fabric, except silk or satin, and to avoid dark-coloured liquids on pale cotton or linen. You honestly don’t need to spend your money on an actual linen spray; a beautiful eau de cologne, refreshing body mist, pillow mist or favourite lightweight perfume works a treat; and because you’re likely to be washing the napkins and/or tablecloth anyway it’ll all come out at 30 degrees. Here are a few options below to give you some ideas - they’re all clean-laundry-vibes and inoffensive - but have a look on your dressing table for anything spring-time-y and go for it.
Two sprays on each napkin before folding/rolling them
Three or four sprays over the tablecloth, including the drop, before laying the table.
All done at misting distance as to not make a concentrated stain.
As guests unfurl their napkins and shimmy their knees under the table, they’ll release a tiny plume of scent that signals being cared for in a special moment. Again, love language, but a different vocabulary.
From left to right:
Roger & Gallet Bois d’Orange Wellbeing Fragrance Water Spray, £20
Clarins Eau Dynamisante Treatment Fragrance, £22.96
Marks & Spencer Discover Intense Sea Salt & Neroli Eau de Toilette, £7.50
4711 Original Eau de Cologne Spray, £19.79
Jo Malone London Lavender & Moonflower Pillow Mist, £38
Guerlain Les Matières Confidentielles Eau de Cotton, £150. I couldn’t not include this! An actual cotton spritz by luxxy heritage fragrance house Guerlain, which smells of white petals and hotel towels. They make one for your cashmere, undies and bedsheets too. Swoon.
THE SWEET, SWEET SMELL OF STICKY ROASTED SHALLOTS & GARLIC
Of course scent needn’t strictly be perfume-y. I try to make special meals as fragrantly addictive as possible, finding weak-spot aromas that most of my friends and family go bananas for. This tends to revolves around garlic, onions and shallots, roasted or sautéed so that their sweet and sticky plumes float directly into nostrils and trigger all the drools.
How I made these…
First do the garlic bulbs, which are slow-cooked in a medium oven for about 2 hours.
Trim the tops off each bulb so that a little from each clove is exposed and peel off most of the papery outsides being careful not to break up the bulb.
Wrap each bulb in tin foil, leaving the top open (like a little cup).
Pour a tablespoon of good quality extra virgin olive oil onto the exposed tops.
Sprinkle a generous pinch of brown sugar and sea salt on top of that.
Carefully pinch shut the foil so that there’s a bit of space at the top but each bulb is enclosed.
Place in a roasting dish, into the oven, and completely ignore for 2 hours.
Meanwhile, get your shallots ready. I like the look and size of banana shallots but round ones work too.
Peel your shallots. If they’re massive, half them lengthways. If they’re small/thin, keep them whole.
In a large, deep-ish frying pan, add a generous knob of butter and a couple of tablespoons of good extra-v olive oil.
Add the shallots and, on a medium heat, sautée gently without flinging them about too much. We want to keep them whole if possible.
Sprinkle on some sea salt and brown sugar, to help with that gorgeous deep golden caramelisation. A splash of balsamic vinegar too if you want. It’s ok if they go a bit scorched here and there, it’ll add a touch of welcomed savoury bitterness.
Add a splash of water occasionally (and lower the heat if necessary) to prevent tooooo much scorching. Slow and steady wins here.
You want to be tending to these for about 20 minutes, to achieve the right colour.
Turn off the heat and leave in the pan, with any juices, until you’re half an hour away from serving.
When you’re half an hour away from serving lunch:
Unwrap your garlic bulbs. They should be soft and oozy. Phwoar!
In the same roasting dish, or a nice one to serve at the table, place the uncovered garlic bulbs and surround them with the shallots. Tip in any juices too, and add a couple of tablespoons of water.
Pop in a medium-to-hot oven for twenty minutes (with whatever else you’re cooking/roasting, it’s pretty flexible at this point), uncovered, for a final bronzing session. Leave to cool for ten minutes, then serve warm.
I’ll also be making these sensational-looking smashed roasted potatoes by
: a perfect mid-point between a tray of winter roasties and a summery potato salad. Lisa has so many fun and easy foodie and decor ideas, plus excellent book, fashion and kitchenny suggestions if you’re not following her already.Finally, let’s end with this epic snap of baby Belle, aged 4, who absolutely got the Easter breakfast memo. I shall be doing exactly the same with a giant Lindt bunny.
Have a super Easter team! Thank you for subscribing; I really, really appreciate it.
Alice x
This was such a fun read! Makes me want to host Easter immediately. And loved the scenting tips, of course.
Every word, every scent... STUNNING!! My mouth watered reading it!! 😍