Allow 3-4 sandwiches per person. But don’t prepare
them too early as they will either go soggy or dry out.
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.
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.
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.