Selection of superb summer sandwiches

Ready in 20 minutes makes 44 sandwiches

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 creme fraiche

12 small rolls

Cress, to serve

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 creme fraiche. Season, then spread over 12 small rolls. Add a little cress, pop on the lids and serve.