Dried orange and rosemary napkin wreath 

Preheat the oven to 150°C, gas mark 2.

Slice the citrus into ½cm thick slices. Place the slices in a single layer on baking sheets topped with wire racks. Place in the oven for 4-6 hours, until dry to the touch, rotating every few hours. Cool completely before storing, or using.

Store in an airtight container at room temperature for up to one month.

To make the wreath, make a 30cm hoop using the wire and twist the ends to secure.

Make small bunches of the rosemary sprigs. Using the fishing line, attach the rosemary bunches to the hoop, arranging them so that the hoop is fully covered.

Attach the dried citrus slices to the wreath by looping a piece of transparent fishing line through the centre of each slice and tying it to the wreath.

Tie the ribbon in a bow at the bottom of the wreath then display it.