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YOU Interiors


THE TWO RULES FOR GETTING THE MOST OUT OF YOUR SCENTED CANDLES


ALICE ROBERTSON
October 20, 2023

TURNS OUT DAVID BECKHAM IS ONTO SOMETHING...

With Storm Babet raging, nothing says cosy like snuggling down under a blanket
and lighting your favourite candle. But in order to get the best out of your
candle – longevity, still flame, no smoke staining your walls – you have to
treat it well. There are two cardinal rules to stick to… 




On its first burn, ensure you let it melt fully. The entire top of the candle
should be liquid before you blow it out – the perfect excuse for a long burn!
This means that on subsequent lightings the wax melts evenly down the sides, so
you’re not left with any wax residue on your votive. 



The other is to keep that wick trimmed (a favourite bit of housekeeping for
David Beckham, according to his recent Netflix documentary). It may sound
slightly anal, but it’s not just to look neat. A short wick means an even burn
as the flame won’t be tilted over to one side, but it also means the flame will
produce less smoke, meaning your walls and ceilings have less smoke staining on
them. 



In honour of hunkering down this autumn, we’ve compiled a selection of the
candles that are perfect for cosy season.




Portable Fireplace Candle, £60, D.S. & Durga  



This does what it says on the tin – like curling up in front of the fire, this
combination of pine, cedar, birch, oak ash and smoke means you don’t need to
miss out if your pokey flat doesn’t have a log burner.



Alfredo’s Café Candle, £39, La Montaña  

Leather and incense mix with tobacco, coffee and brandy to create a comforting,
warming scent that smells like putting your feet up and relaxing.



Reves D’eze Candle, members pay £20, Beauty Pie  

On paper a combination of mint, eucalyptus, lemon, basil and ginger sounds more
zingy and refreshing – but somehow it creates a clean but soothing and warming
aroma that brings that’s wildly addictive.



Ginger Biscuit Candle, £59, jomalone.co.uk  

Full disclosure – I loathe gingerbread. But this blend of ginger, cinnamon and
roasted hazelnuts smells delicious and not as out-and-out sweet as you might
expect. They say the smell of freshly-made bread can help sell a house; this
candle turns it up a notch.



Chêne Candle, £56, Diptyque  

With a name that translates to ‘oak tree’ this smells reassuring – like the
inside of an old wooden wardrobe, except sexier. 



Cowboy Kush, £44, Boy Smells  

Cannabis leaf, tonka and suede warms and soothes and makes for an ideal
companion for a night in on the sofa.



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 * YOU Interiors


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Quick garlic miso ramen

As with all bowls of broth, a bowl of ramen is only as good as the base stock
it’s made with. Most supermarkets have great ones and I find that the broths
that come in bags, in the fridge section, will have more body and substance than
stock cubes. If you can find bone broth, even better, as this will be packed
with the collagen and fats that we need to make a good bowl of ramen in limited
time.

Quick-sharp Dan Dan Mian

Dan Dan Mian is one of my all-time favourites. You can find many versions and
styles of this dish at different restaurants, and there are just as many
recipes. This is my bare-bones version, without any frills or additional extras.

Sizzling red oil noodles

The name of this recipe makes it sound very dramatic and theatrical, which it
is. Pouring hot oil over the raw ingredients and noodles creates mini fireworks
inside the bowl. But the reason I love it most is that it’s so quick and uses
only one pan.

Salmon mazesoba

Mazesoba translates from Japanese to English as ‘mixed-up noodles’ and it’s one
of my favourite ways to use up leftovers. In this dish, several elements are
arranged on top of a carb and then mixed up and served with an egg on top.

Aubergine doubanjiang noodles

This recipe is inspired by the Sichuan dish yu xiang, or ‘fish-fragrant’, named
so not because it contains any fish but due to the heady, savoury flavour
imparted by the doubanjiang, a spicy fermented bean sauce.

Creamy miso mushroom udon

Cream cheese might not strike you as an ingredient to dress noodles, but it’s an
easy way to add flavour and body to a sauce with minimal fuss and ingredients.
The addition of soy sauce and miso paste adds an umami, salty depth. It’s the
kind of recipe that after you’ve made it once, you’ll no longer need the recipe
at all - it’s that simple.

Beef and charred spring onion noodles

This recipe utilizes a technique known as velveting, where a protein is
marinated in cornflour to make the meat soft and delicious when stir frying.
It’s a technique commonly used in Chinese cookery and in Chinese restaurants. If
you’ve ever wondered how chefs create that deliciously browned but tender meat
in stir fries or noodle dishes – this is how!

Book offer: Simple Noodles

Our recipes are from Simple Noodles by Pippa Middlehurst, with photographs by
India Hobson and Magnus Edmondson, published by Quadrille, £20. To order a copy
for £17 until 5 November, go to mailshop.co.uk/books or call 020 3176 2937. Free
UK delivery on orders over £25

Eating out: Mountain, London W1

Searingly hot restaurant Mountain, in London’s Soho, scales new peaks of
excellence, says Tom

Drinks: Charlotte's pumpkin pairings

The often overlooked gourd presents endless possibilities, with gently sweet
flavours that shine out in creamy and spicy savoury dishes: pair with aromatic
whites (Chenin Blanc, Viognier) as well as Beaujolais and other fruity reds. For
pumpkin-based puds, sweeter whites are a treat.

My Life in Drinks: Kelly Hoppen

The interior designer, 64, tells Charlotte Vossen about vodka with P Diddy in
LA, caipirinhas with Sienna Miller in Thailand and fizz with Marilyn Monroe in
her dreams

The canny cook: Nutty chocolate brownies

A brilliantly easy bake, ideal if you have last-minute guests for tea


Help! I’ve turned my dream home into a dump
YOU Feature


Growing up in the weirdest, wildest house
YOU Feature


Topline travel: Quinta do Lago, Portugal
YOU Travel


Caroline West-Meads





Today’s YOU magazine

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