Ingredients

• ½ lemon
• juice only
• 1 apple
• core removed
• chopped into small pieces
• ¼ cucumber
• finely sliced
• 200g/7oz cream cheese
• ½ bunch mint
• chopped
• ¼ bunch flatleaf parsley
• chopped
• 1 thin baguette
• halved horizontally and lightly buttered
• 150g/5½oz cream cheese
• ½ red onion
• finely chopped
• 1 tbsp capers
• drained
• finely chopped
• 8 slices wholemeal bread
• lightly buttered
• 8 slices smoked salmon
• 4 free-range eggs
• hard-boiled
• peeled
• chopped
• 3-4 tbsp mayonnaise
• 1 tbsp capers
• drained
• finely chopped
• salt and freshly ground black pepper
• 8 slices bread
• lightly buttered
• small punnet cress

Directions

• For the apple and cucumber sandwiches
• mix the apple with the lemon juice.
• Spoon the cream cheese into a bowl and stir in the herbs. Add the apple pieces and a little of the lemon juice.
• Arrange the cucumber slices along the bottom half of the baguette
• slightly overlapping each slice. Spoon in the cream cheese and apple mixture and add the top half of the baguette. Slice into 5cm/2in sandwiches.
• For the smoked salmon
• caper and cream cheese sandwiches
• mix the cream cheese
• red onion and capers together in a bowl.
• Spread this mixture onto four slices of the bread. Top with the smoked salmon and close the sandwiches with the remaining slices of bread.
• Remove the crusts and cut the sandwiches into quarters.
• For the egg and caper mayonnaise sandwiches
• mix the eggs
• mayonnaise and capers together in a bowl. Season
• to taste with salt and freshly ground black pepper.
• Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread.
• Remove the crusts and cut the sandwiches into fingers.