THE SANDWICHES

No afternoon tea would be complete without a selection of delicious, dainty sandwiches…

Egg & Cress Rolls

Put 4 large eggs in a small pan of cold water, bring to the boil and simmer for 7min. Drain and run under cold water until cool enough to handle. Peel and mash in a medium bowl, then mix in 3tbsp mayonnaise, ½ punnet of cress, snipped, and some seasoning. Divide between 12 mini bread rolls, halved, and serve. Makes 12 rolls PER ROLL 157cals, 6g fat (1g saturates), 21g carbs (1g total sugars), 1g fibre, 6g protein GET AHEAD Make fillings up to a day ahead. Cover separately and chill. Fill the sandwiches up to 2hr ahead, then cover and store at room temperature or in the fridge. Bring to room temperature before serving. GH TIP To make devilled egg rolls, add some mild curry paste to the mayonnaise and omit the cress.

Peanut Butter & Carrot Quarters

In a medium bowl, mix together 250g coarsely grated carrot, 125g crunchy peanut butter, the juice ½ lemon (or to taste) and 40g sultanas. Spread over 4 slices thin-cut white bread (with or without crusts, as you prefer). Top with 4 more slices white bread. Slice into quarters on the diagonal and serve. Makes 16 quarters PER QUARTER 94cals, 4g fat (1g saturates), 11g carbs (4g total sugars), 1g fibre, 3g protein

Classic Crab Sandwiches

Stir together 200g fresh white crab meat, 4tbsp mayonnaise, 2tbsp freshly chopped chives, the finely grated zest ½ lemon, a few drops Tabasco (if you like) and plenty of seasoning. Lay out 4 large slices medium-cut wholemeal bread, and spread ¼ of the crab mixture over each. Top with 4 more slices bread, then use a large serrated knife to cut off the crusts. Slice each sandwich into 3 fingers and serve. Makes 12 fingers PER FINGER 99cals, 5g fat (1g saturates), 8g carbs (0.5g total sugars), 1g fibre, 5g protein GH TIP Luxurious white crab meat can be expensive so, if you prefer, make a mixture substituting ½ the crab with the same weight of small cooked coldwater prawns.