Throwing a purple party isn't as tricky as it may sound. Whether you're a seasoned veteran in the kitchen or a busy hostess who prefers the 'quick and easy' path, we've delicious menu suggestions for you. The important thing is to get your friends together, raise awareness and hopefully a few funds - and have fun!
Once you've fixed the date for your party order the goodies you need. The Lavender Trust has bags of fabulous fundraising stuff - posters, pins, ribbons, collection boxes and t.shirts. You can order the goods direct from the Lavender Trust. If you're holding a raffle, make sure you follow the rules of play
Give your home a purple look and feel. Give rooms a purple glow by swapping a normal bulb for a purple one. Adorn the table with purple flowers such as irises, purple freesias, lilac and of course, lavender. Seek out purple table decorations, napkins and candles. Dress in purple - if you haven't a purple top, try painting your nails purple, adding purple streaks to your hair or wearing a purple feather boa.
Drinks and nibbles
Purple tea party
Buffet lunch or supper menu plan
- Roasted red onion salad with rocket
- Grilled aubergine and courgette with mozzarella and basil
- Pork fillet on braised red cabbage
- Apple and blackberry charlotte with brioche
Rushed for time? Quick and easy options
The fundraising essentials
Once you've fixed the date for your party order the goodies you need. The Lavender Trust has bags of fabulous fundraising stuff - posters, pins, ribbons, collection boxes and t.shirts. You can order the goods direct from the Lavender Trust. If you're holding a raffle, make sure you follow the rules of play
Decorations
Give your home a purple look and feel. Give rooms a purple glow by swapping a normal bulb for a purple one. Adorn the table with purple flowers such as irises, purple freesias, lilac and of course, lavender. Seek out purple table decorations, napkins and candles. Dress in purple - if you haven't a purple top, try painting your nails purple, adding purple streaks to your hair or wearing a purple feather boa.
Drinks and nibbles
Purple punch (non-alcoholic)
If you don't have an old-fashioned punch bowl you can use a large fruit or serving bowl instead. Or mix in a jug and pour into glasses.
Makes 1.2 litres
700ml / 1 ¼ pints purple grape juice, chilled
1 x can (300g-350g) pineapple chunks, plus juice
500ml /1 pint sparkling mineral water or club soda, chilled ice
1 orange, sliced (or quartered)
grapes, for garnish
Pour the grape juice into a punch bowl or large jug, then tip in the pineapple chunks with their juice and mix in the mineral water or club soda. Add the ice. If using a punch bowl float the orange slices on top. If using a jug, cut the slices into quarters and skewer with a cocktail stick and grape and use as individual garnish in glasses.
Red chicory filled with white stilton, walnuts and cranberries
These make delightful little 'boats' topped with a rich cheese, nut and fruit filling. Simple to prepare in advance and easy to nibble with fingers only.
2-3 heads red chicory
100g / 3 ¾ oz white Stilton cheese, crumbled
3 tbsp dried cranberries
4 tbsp walnuts, roughly chopped
Pull the leaves off the core of the chicory. Mix the Stilton, cranberries and walnuts and pile into the chicory 'boats'.
If you don't have an old-fashioned punch bowl you can use a large fruit or serving bowl instead. Or mix in a jug and pour into glasses.
Makes 1.2 litres
700ml / 1 ¼ pints purple grape juice, chilled
1 x can (300g-350g) pineapple chunks, plus juice
500ml /1 pint sparkling mineral water or club soda, chilled ice
1 orange, sliced (or quartered)
grapes, for garnish
Pour the grape juice into a punch bowl or large jug, then tip in the pineapple chunks with their juice and mix in the mineral water or club soda. Add the ice. If using a punch bowl float the orange slices on top. If using a jug, cut the slices into quarters and skewer with a cocktail stick and grape and use as individual garnish in glasses.
Red chicory filled with white stilton, walnuts and cranberries
These make delightful little 'boats' topped with a rich cheese, nut and fruit filling. Simple to prepare in advance and easy to nibble with fingers only.
2-3 heads red chicory
100g / 3 ¾ oz white Stilton cheese, crumbled
3 tbsp dried cranberries
4 tbsp walnuts, roughly chopped
Pull the leaves off the core of the chicory. Mix the Stilton, cranberries and walnuts and pile into the chicory 'boats'.
Purple tea party
Beetroot cake
This cake has to be included in a purple theme tea party. It tastes delicious and has the most wonderful colour when sliced.
300g / 10 oz (about 5 medium) cooked beetroot
30ml / 2 tbsp crème de cassis or blackcurrant drink concentrate (Ribena)
225g / 8 oz butter, softened
225g/ 8 oz caster sugar
4 eggs, separated
175g / 6 oz self-raising flour
1 tsp baking powder
100g / 3 ¾ oz ground almonds
5 tbsp blackcurrant jam
icing sugar, for dusting
Butter two 20cm / 8 inch cake tins and line the bases with greaseproof paper. Grate the beetroot into a bowl and pour over the crème de cassis or Ribena.
Preheat the oven to 180C / 350F / Gas 4. Cream together the butter and sugar with an electric whisk until pale and fluffy. Beat in the egg yolks, one at a time. Sift together the flour and baking powder and fold into the batter, then fold in the ground almonds and the grated beetroot mixture.
Whisk the egg whites to medium peak and gently fold into the mixture. Spoon into the tins and bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Cool on a wire rack.
Remove the cake from the tins and place one upside down on a serving plate. Spread with the jam and place the other cake, right side up, on top. Dust with icing sugar and slice to serve.
Blueberry fairy cakes with purple clotted cream
These are smaller versions of their grown-up cousin, the muffin. They can be baked well in advance and frozen. Ice and decorate just before serving. Makes 25-30.
125g / 4 ½ oz blueberries
225g /8 oz plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp ground cinnamon
pinch of freshly grated nutmeg
125g / 4 ½ oz caster sugar
2 eggs
85g / 3 oz unsalted butter, melted
1 x 142ml tub soured cream
3 tbsp milk
1 tsp vanilla extract
2-3 tbsp demerara sugar
For serving:
1 tub clotted cream
1-2 tsp crème de cassis or Ribena drink
Use small paper cases to line the fairy cake tins. Preheat the oven to 180C / 350F / Gas 4.
In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt and spices. Stir in the sugar and make a well in the centre.
Use a jug to mix together the eggs, melted butter, soured cream, milk and vanilla extract. Pour into the well and mix quickly just until the mixture comes together. Take care not to over-mix, it should still be slightly lumpy and not smooth. Quickly fold in the blueberries and spoon into the paper cases. Sprinkle the demerara sugar over the tops and bake for 20 minutes or until golden on top.
Stir the crème de cassis or Ribena into the clotted cream and serve with the fairy cakes.
Cucumber and red grape sandwich triangles
A twist on the classic. Use half white bread, half wholemeal to add colour and interest.
5 slices white bread
5 slices wholemeal bread
125g / 4 ¾ oz cream cheese, softened
200g / 7 oz red seedless grapes
approx. 12cm / 5 inch piece of cucumber, peeled and finely sliced
Cut the crusts off the bread. Set aside ten grapes and finely chop the rest. Mix together most of the cream cheese and the chopped grapes and spread onto the white bread slices. Top with the cucumber and sandwich the wholemeal slices on top. Cut into triangles.
Cut the whole grapes in half from top to bottom and dab the cut side with a little of the extra cream cheese and fix to the top of the sandwiches, half white side up, half wholemeal side up.
This cake has to be included in a purple theme tea party. It tastes delicious and has the most wonderful colour when sliced.
300g / 10 oz (about 5 medium) cooked beetroot
30ml / 2 tbsp crème de cassis or blackcurrant drink concentrate (Ribena)
225g / 8 oz butter, softened
225g/ 8 oz caster sugar
4 eggs, separated
175g / 6 oz self-raising flour
1 tsp baking powder
100g / 3 ¾ oz ground almonds
5 tbsp blackcurrant jam
icing sugar, for dusting
Butter two 20cm / 8 inch cake tins and line the bases with greaseproof paper. Grate the beetroot into a bowl and pour over the crème de cassis or Ribena.
Preheat the oven to 180C / 350F / Gas 4. Cream together the butter and sugar with an electric whisk until pale and fluffy. Beat in the egg yolks, one at a time. Sift together the flour and baking powder and fold into the batter, then fold in the ground almonds and the grated beetroot mixture.
Whisk the egg whites to medium peak and gently fold into the mixture. Spoon into the tins and bake for 40-45 minutes or until a skewer inserted into the middle comes out clean. Cool on a wire rack.
Remove the cake from the tins and place one upside down on a serving plate. Spread with the jam and place the other cake, right side up, on top. Dust with icing sugar and slice to serve.
Blueberry fairy cakes with purple clotted cream
These are smaller versions of their grown-up cousin, the muffin. They can be baked well in advance and frozen. Ice and decorate just before serving. Makes 25-30.
125g / 4 ½ oz blueberries
225g /8 oz plain flour
1 tbsp baking powder
1 tsp bicarbonate of soda
pinch of salt
1 tsp ground cinnamon
pinch of freshly grated nutmeg
125g / 4 ½ oz caster sugar
2 eggs
85g / 3 oz unsalted butter, melted
1 x 142ml tub soured cream
3 tbsp milk
1 tsp vanilla extract
2-3 tbsp demerara sugar
For serving:
1 tub clotted cream
1-2 tsp crème de cassis or Ribena drink
Use small paper cases to line the fairy cake tins. Preheat the oven to 180C / 350F / Gas 4.
In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt and spices. Stir in the sugar and make a well in the centre.
Use a jug to mix together the eggs, melted butter, soured cream, milk and vanilla extract. Pour into the well and mix quickly just until the mixture comes together. Take care not to over-mix, it should still be slightly lumpy and not smooth. Quickly fold in the blueberries and spoon into the paper cases. Sprinkle the demerara sugar over the tops and bake for 20 minutes or until golden on top.
Stir the crème de cassis or Ribena into the clotted cream and serve with the fairy cakes.
Cucumber and red grape sandwich triangles
A twist on the classic. Use half white bread, half wholemeal to add colour and interest.
5 slices white bread
5 slices wholemeal bread
125g / 4 ¾ oz cream cheese, softened
200g / 7 oz red seedless grapes
approx. 12cm / 5 inch piece of cucumber, peeled and finely sliced
Cut the crusts off the bread. Set aside ten grapes and finely chop the rest. Mix together most of the cream cheese and the chopped grapes and spread onto the white bread slices. Top with the cucumber and sandwich the wholemeal slices on top. Cut into triangles.
Cut the whole grapes in half from top to bottom and dab the cut side with a little of the extra cream cheese and fix to the top of the sandwiches, half white side up, half wholemeal side up.
Purple party buffet luncheon or supper
Recipes will serve 6-8 as part of a buffet
Roasted red onion salad with rocket
This salad doesn't need a complicated dressing - the lime contrasts beautifully with the sweetness of the onions.
6 red onions
4 tbsp olive oil
200g / 7oz wild rocket
juice of one lime
sea salt and ground black pepper
Preheat the oven to 170C / 340F / Gas 3. Peel and cut the onions into wedges, about six to eight per onion, depending on size. Lay them on a baking sheet (you will need more than one) and brush with the olive oil. Bake for 40-45 minutes, turning once and brushing the other side. They should be soft and just beginning to caramelise.
Allow to cool to room temperature then toss the rocket and onion wedges in a serving bowl with the lime juice, salt and pepper.
Grilled aubergine and courgette with mozzarella and opal basil
There are now different varieties of basil appearing on supermarket shelves. The leaves of the opal or purple basil plant are slightly more jagged and smaller than the traditional green and are the most wonderful colour. Grilling the aubergine imparts a wonderful smoky flavour that melds beautifully with the mild cheese.
3 large aubergines
4 large courgettes
2 garlic cloves, crushed
100ml / 7 tbsp extra virgin olive oil
2 x balls mozzarella cheese
juice of one lemon
sea salt and black pepper
leaves from an opal basil plant
Put the crushed garlic in a small jug with the olive oil to infuse. Slice the aubergines and courgettes lengthways - you should get about six slices from the aubergines and four or so from the courgettes, depending on size. Heat a ridged grill pan to medium heat, brush both sides of the aubergine and courgette slices and place in the pan, and cook for 8-10 minutes. Don't move them until the charred lines form on the underside, then turn and grill the other side. You will need to do this in batches, placing the cooked slices on a large serving plate.
Slice the mozzarella and arrange it among the grilled aubergine and courgettes. Drizzle over any leftover garlic olive oil, the lemon juice and season with salt and pepper. Scatter over the basil leaves and serve at room temperature.
Roasted red onion salad with rocket
This salad doesn't need a complicated dressing - the lime contrasts beautifully with the sweetness of the onions.
6 red onions
4 tbsp olive oil
200g / 7oz wild rocket
juice of one lime
sea salt and ground black pepper
Preheat the oven to 170C / 340F / Gas 3. Peel and cut the onions into wedges, about six to eight per onion, depending on size. Lay them on a baking sheet (you will need more than one) and brush with the olive oil. Bake for 40-45 minutes, turning once and brushing the other side. They should be soft and just beginning to caramelise.
Allow to cool to room temperature then toss the rocket and onion wedges in a serving bowl with the lime juice, salt and pepper.
Grilled aubergine and courgette with mozzarella and opal basil
There are now different varieties of basil appearing on supermarket shelves. The leaves of the opal or purple basil plant are slightly more jagged and smaller than the traditional green and are the most wonderful colour. Grilling the aubergine imparts a wonderful smoky flavour that melds beautifully with the mild cheese.
3 large aubergines
4 large courgettes
2 garlic cloves, crushed
100ml / 7 tbsp extra virgin olive oil
2 x balls mozzarella cheese
juice of one lemon
sea salt and black pepper
leaves from an opal basil plant
Put the crushed garlic in a small jug with the olive oil to infuse. Slice the aubergines and courgettes lengthways - you should get about six slices from the aubergines and four or so from the courgettes, depending on size. Heat a ridged grill pan to medium heat, brush both sides of the aubergine and courgette slices and place in the pan, and cook for 8-10 minutes. Don't move them until the charred lines form on the underside, then turn and grill the other side. You will need to do this in batches, placing the cooked slices on a large serving plate.
Slice the mozzarella and arrange it among the grilled aubergine and courgettes. Drizzle over any leftover garlic olive oil, the lemon juice and season with salt and pepper. Scatter over the basil leaves and serve at room temperature.
Pork fillet on braised red cabbage
Braising cabbage does take some time but it's the sort of dish, once you've assembled it, you can happily leave it to do its thing. Perfect for the first chill of autumn.
2 whole pork tenderloin fillets, about 700g-800g / 1 ½lb-1 ¾lb
1 large or 2 small red cabbages
1 large onion
2 small apples
50g /2 oz butter
1 tbsp maple syrup (or you can use golden syrup or brown sugar)
2 tsp red wine vinegar
salt and ground black pepper
1 tbsp oil
Quarter the cabbage, cut out the hard core and shred the leaves. Rinse in a colander. Halve and slice the onion and peel, core and slice the apples.
Heat the butter in a large saucepan or ovenproof casserole and fry the onion for about five minutes, until it begins to soften. Add the cabbage, apples, syrup or sugar, vinegar and season with salt and pepper. Stir, then cover with a tight-fitting lid and cook over a very low heat for about 2 hours, stirring occasionally and adding a little water if it seems dry. Don't let it catch on the bottom. Alternatively, you can place in a 150C / 300F/ Gas 2 oven. The cabbage should be soft and 'stewy'.
About half an hour before the cabbage is done, heat a large frying pan, add a little oil and quickly brown the pork fillets on all sides. Transfer to the pan or casserole with the cabbage, cover and cook another 20-25 minutes. The pork should be done but not overcooked which will make it tough. Remove from the cabbage and let rest for 10 minutes while you spread the cabbage on a large serving plate. Slice the pork into medallions and arrange on top of the cabbage, pouring any meat juices back on to the dish.
Apple and blackberry Charlotte with brioche
Another classic with a delicious twist. The blackberries mix with the apples to turn the filling a luscious lavender colour. You will need approximately 1.5 to 2 litre pie dish or shallow baking dish.
6 cooking apples
4-6 tbsp sugar, or to taste
250g / 9 oz blackberries
100g / 3 ¾ oz softened butter
one loaf of brioche
Peel, core and roughly chop the apples and place in a saucepan with three to four tablespoons of water. Set over a low heat and cook for 10-15 minutes until the apples are soft but not completely collapsed. Add some of the sugar and taste for sweetness, adding more if needed then add the blackberries, stir gently and remove from the heat.
Preheat the oven to 190C/ 375F/ Gas 5. Slice the brioche and butter on one side. Line the bottom and sides of the pie dish with the slices, butter side down, cutting shapes to fit the dish. (You should have some slices left over after lining the dish.) Spoon in the apple and blackberry mixture. Cut the rest of the brioche slices into triangles and lay them, buttered side up and overlapping on the top. Sprinkle with a little more sugar and bake for 30-35 minutes or until golden and crisp on top.
Serving tip: Stir a tablespoon or two of cràme de cassis into some lightly whisked double cream for a lavender cream to spoon along side.
Braising cabbage does take some time but it's the sort of dish, once you've assembled it, you can happily leave it to do its thing. Perfect for the first chill of autumn.
2 whole pork tenderloin fillets, about 700g-800g / 1 ½lb-1 ¾lb
1 large or 2 small red cabbages
1 large onion
2 small apples
50g /2 oz butter
1 tbsp maple syrup (or you can use golden syrup or brown sugar)
2 tsp red wine vinegar
salt and ground black pepper
1 tbsp oil
Quarter the cabbage, cut out the hard core and shred the leaves. Rinse in a colander. Halve and slice the onion and peel, core and slice the apples.
Heat the butter in a large saucepan or ovenproof casserole and fry the onion for about five minutes, until it begins to soften. Add the cabbage, apples, syrup or sugar, vinegar and season with salt and pepper. Stir, then cover with a tight-fitting lid and cook over a very low heat for about 2 hours, stirring occasionally and adding a little water if it seems dry. Don't let it catch on the bottom. Alternatively, you can place in a 150C / 300F/ Gas 2 oven. The cabbage should be soft and 'stewy'.
About half an hour before the cabbage is done, heat a large frying pan, add a little oil and quickly brown the pork fillets on all sides. Transfer to the pan or casserole with the cabbage, cover and cook another 20-25 minutes. The pork should be done but not overcooked which will make it tough. Remove from the cabbage and let rest for 10 minutes while you spread the cabbage on a large serving plate. Slice the pork into medallions and arrange on top of the cabbage, pouring any meat juices back on to the dish.
Apple and blackberry Charlotte with brioche
Another classic with a delicious twist. The blackberries mix with the apples to turn the filling a luscious lavender colour. You will need approximately 1.5 to 2 litre pie dish or shallow baking dish.
6 cooking apples
4-6 tbsp sugar, or to taste
250g / 9 oz blackberries
100g / 3 ¾ oz softened butter
one loaf of brioche
Peel, core and roughly chop the apples and place in a saucepan with three to four tablespoons of water. Set over a low heat and cook for 10-15 minutes until the apples are soft but not completely collapsed. Add some of the sugar and taste for sweetness, adding more if needed then add the blackberries, stir gently and remove from the heat.
Preheat the oven to 190C/ 375F/ Gas 5. Slice the brioche and butter on one side. Line the bottom and sides of the pie dish with the slices, butter side down, cutting shapes to fit the dish. (You should have some slices left over after lining the dish.) Spoon in the apple and blackberry mixture. Cut the rest of the brioche slices into triangles and lay them, buttered side up and overlapping on the top. Sprinkle with a little more sugar and bake for 30-35 minutes or until golden and crisp on top.
Serving tip: Stir a tablespoon or two of cràme de cassis into some lightly whisked double cream for a lavender cream to spoon along side.
Quick and easy options
Cold roast chicken salad with black grapes and pecans on lollo rosso
Buying a ready-roasted chicken from the deli counter makes this a no-cook, toss-together main course salad. Using ready prepared bags of lettuce leaves makes it even easier. Choose combinations with lollo rosso or other purple coloured leaves.
1 large ready-roasted chicken
250g / 9 oz seedless black or red grapes
1 head lollo rosso lettuce, washed and torn or bags of ready prepared lettuce leaves
bottled dressing, a light vinaigrette or citrus
100g / 3 ¾ oz chopped pecans or walnut pieces
Take the meat off the chicken and tear or cut into bite-size pieces. Cut the grapes in half from top to bottom. Toss the dressing through the salad leaves and place in a large serving bowl or plate. Pile the chicken pieces and grapes on top and scatter over the pecans or walnuts.
Baked purple fruits with red wine and honey
Figs, plums and blackberries are all in season and make this the perfect 'purple' dessert dish. Use the trick mentioned in several recipes above by stirring a little creme de cassis into some Greek yoghurt or mascarpone to serve along side.
6 figs
6 red plums
50g / 2 oz unsalted butter
4 heaped tbsp lavender (if you can find it) or any runny honey
125ml red wine
150g / 6 oz blackberries
tub of Greek yoghurt or mascarpone mixed with a little cassis (see above)
Halve the figs and plums, digging out the plum stones with a small knife and place the fruit, cut side up in a baking dish. They should fit snugly but not over-crowded. Preheat the oven to 180C / 350F / Gas 4.
Place the butter, honey and wine in a saucepan and heat and stir until everything is hot, melted and blended. Pour over the fruit and bake for 20 minutes. Remove from the oven and sprinkle over the blackberries. Leave to cool for five or ten minutes then serve with the yoghurt or mascarpone.
Buying a ready-roasted chicken from the deli counter makes this a no-cook, toss-together main course salad. Using ready prepared bags of lettuce leaves makes it even easier. Choose combinations with lollo rosso or other purple coloured leaves.
1 large ready-roasted chicken
250g / 9 oz seedless black or red grapes
1 head lollo rosso lettuce, washed and torn or bags of ready prepared lettuce leaves
bottled dressing, a light vinaigrette or citrus
100g / 3 ¾ oz chopped pecans or walnut pieces
Take the meat off the chicken and tear or cut into bite-size pieces. Cut the grapes in half from top to bottom. Toss the dressing through the salad leaves and place in a large serving bowl or plate. Pile the chicken pieces and grapes on top and scatter over the pecans or walnuts.
Baked purple fruits with red wine and honey
Figs, plums and blackberries are all in season and make this the perfect 'purple' dessert dish. Use the trick mentioned in several recipes above by stirring a little creme de cassis into some Greek yoghurt or mascarpone to serve along side.
6 figs
6 red plums
50g / 2 oz unsalted butter
4 heaped tbsp lavender (if you can find it) or any runny honey
125ml red wine
150g / 6 oz blackberries
tub of Greek yoghurt or mascarpone mixed with a little cassis (see above)
Halve the figs and plums, digging out the plum stones with a small knife and place the fruit, cut side up in a baking dish. They should fit snugly but not over-crowded. Preheat the oven to 180C / 350F / Gas 4.
Place the butter, honey and wine in a saucepan and heat and stir until everything is hot, melted and blended. Pour over the fruit and bake for 20 minutes. Remove from the oven and sprinkle over the blackberries. Leave to cool for five or ten minutes then serve with the yoghurt or mascarpone.