Selection of summer sandwiches

GOAT'S CHEESE,WALNUT & ROASTED PEPPER(MAKES20)
200g soft goat's cheese
100g cream cheese
10 slices white bread
2 roasted red peppers
25g walnuts
LEMONY CUCUMBER & PRAWN(MAKES 12)
6 slices wholemeal bread
1/2 cucumber,thinly sliced
4tbsp mayo
zest of 1 lemon
6 large cooked prawns,halved for topping
CREAMY EGG & CRESS(MAKES 12)
4 eggs
2 chopped spring onion's
2-3tbsp creme fraiche
12 small rolls
cress,to serve

For the goat's cheese,walnut & roasted pepper sandwiches,mix together 200g soft goat's cheese with 100g cream cheese.Spread most the mixture over 5 slices white bread,then top with 2 roasted pepper 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 and prawn sandwichs,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 4tbsp mayo with the zest 1 lemon.Top each circle with 1 halved large cooked prawn and a dollop of lemon mayo.

For the creamy egg and cress sadwiches,boil 4 eggs for 8 mins.Cool eggs,peel,mash,then mix with 2 chopped spring onions and 2-3tbsp creme fraiche.Season,then spread over 12 rolls.Add a little cress,pop on the lids and serve.