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	Thanksgiving wreath A festive wreath for the front door that is full of warmth and movement. You will need • a plain twiggy wreath – this one is 30 cm (12 in) in diameter • 7 Rosa ‘Grand Prix’ • 7 small orchid tubes • thick aluminium wire • about 20 apple slices • 2-3 mini pumpkins • about 20 stems corn • 1 stem Chinese lanterns (Physalis) • 1 stem of beech (preserved or fresh) • a few autumnal leaves • medium gauge florists’ wires
	Design tips Be careful adding the mini pumpkins as they are visually heavy and need to be balanced by other material. Keep the orchid tubes topped up with water. If you want to hang the wreath use strong twine or raffia covered wire. You can find more beautiful recipes in Judith Blacklock's Flower Recipes for Autumn	Method 1. Prepare the components for your wreath. Leaving a straight length of approximately 8 cm (3 in) free, start at the top and wrap thick aluminium wire around each orchid tube. The free length will be used to penetrate the wreath and keep the tube in place. Fill the tube two thirds with water and insert a cut rose in each. Group a few apple slices together and wire with a stalk long enough to be pushed through the wreath. Insert 2 or 3 lengths of wire into the base of the mini pumpkins. Cut the stems of corn short. Wrap the wire carefully around a group of three or four stems and leave a wire stalk long enough to be pushed through the wreath. Cut the Chinese lanterns into short lengths, each with its own stalk. 2. Place all the components in the wreath by pushing the wires deep into the wreath. If they are long enough to come out the far side bend the wires back into the wreath. 3. Fill in any gaps with autumn leaves.
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