Apply some recipe-book thinking to your DIY tablecentres with our step-by-step guide to create a seriously grand arrangement...

MORE FLORAL INSPIRATION

INGREDIENTS

10 dahlias

7 nasturtium vines

25 stems of ranunculus         

6 stems of Queen Anne's lace   

10 stems of sweet peas        

5 stems of astilbe

5 stems of yarrow   

5 stems of explosion grass      

1 three-tiered metal tray        

20 shallow vases and flower frogs (a small device made from metal, glass or pottery that is covered in small holes for flower stems to sit in)

THREE WAYS TO CUT YOUR FLOWER BUDGET

METHOD

1. Line each tray with shallow vases so that they are not visible above the rims. Use floral putty to attach the vases to the tray to prevent them from tipping over. Use floral putty to attach a small flower frog inside each cup.

2. Add the dahlias to some vases on each level.

3. Trim and place the nasturtium vines so that a few cascade down from each level.

4. Add most of the ranunculus stems to the vases, trimming them to different lengths,
but keeping each short enough to fit under the trays. Allow a few longer stems to arc up or down around the outer edges of the middle tier.

5. Fill the empty spaces with the stems of Queen Anne's lace, sweet pea, astilbe, and yarrow, and finish with the stems of explosion grass.

WHAT TO ASK YOUR WEDDING FLORIST

Extracted from The Flower Recipe Book: 100 Magical, Sculptural, Seasonal Arrangements by Althea Harampolis and Jill Rizzo; Artisan, £17.99 and featured in the November/December 2013 issue of Brides