Afternoon tea sandwiches

Keep the whole family happy this summer with a delicious spread of sandwiches, perfect for an afternoon tea or buffet

Ingredients

Goat's cheese, walnut & roasted pepper (makes 20)

• 200g soft goat's cheese
• 100g cream cheese
• 10 slices white bread
• 2 roasted red peppers
• 25g walnut
  

Lemony cucumber & prawn (makes 12)

• 6 slices wholemeal bread
• ½ cucumber, thinly sliced
• 4 tbsp mayonnaise
• zest of 1 lemon
  
• 6 large cooked prawns
  
  , halved for topping

Creamy egg & cress (makes 12)

• 4 eggs
  
• 2 chopped spring onions
  
• 2-3 tbsp crème fraîche
• 12 small rolls
• cress, to serve

Method

1. For the goat's cheese, walnut & roasted pepper sandwiches, mix together 200g soft goat’s cheese with 100g cream cheese. Spread most of the mixture over 5 slices white bread. Slice 2 roasted red peppers into strips, divide between the bread, then top each with another slice white bread. Trim the crusts, then cut each sandwich into 4 triangles. Whizz 25g walnuts until fine. Spread 1 edge of each sandwich with the remaining cheese mix, then dip into the chopped walnuts.
2. For the lemony cucumber & prawn sandwiches, lightly spread 6 slices wholemeal bread with butter. Cover with a layer of thinly sliced cucumber, then use a 5-6cm round cutter to stamp out 12 circles. Mix together 4 tbsp mayonnaise with zest 1 lemon. Top each circle with 1 halved large cooked prawn and a dollop of the lemony mayonnaise.
3. For the creamy egg & cress sandwiches, boil 4 eggs for 8 mins. Cool the eggs, peel, mash, then mix with 2 chopped spring onions and 2-3 tbsp crème fraîche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.
4.