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.

Fruity flag traybake

100g butter,softened,plus extra for the tin
175g self-raising flour
2tbsp baking powder
50g ground almonds
4 large eggs
225g caster sugar
125g full-fat greek yogurt
zest 2 lemons
FOR THE BUTTER ICING
175g butter,softened
350g icing sugar
TO DECORATE
300g raspberries
175g blueberries

Heat oven to 180c,160c fan,gas 4.Butter and line a 30 x 20cm traybake tin with baking parchment.Measure all the sponge ingredients into a mixing bowl and mix together until smooth.Spoon into the tin level the surface.Bake for 25-30 mins until lightly golden.Carefully lift sponge out of tin,then transfer to a wire rack to cool.Remove baking parchment.To make the icing,tip the butter into a bowl and whisk until light and fluffy.Add half the icing sugar and whisk again until incorporated.Add the remaining sugar and whisk again till smooth.Spread the icing over the top of the cold cake.To decorate,place a double row of raspberries across the centre and down the lenth of the cake to make a cross.Next,place a single row diagonally from each corner to the middle.Now fill in empty spaces with blueberries.Cut into squares to serve.

Strawberry & Pimm's Jelly

750g ripe strawberries,plus some to serve
50g caster sugar
250-300ml pimm's
5 sheets leaf gelatine
whipped cream and shortbread,to serve

Wash,drain and half the strawberries.Tip into a blender with the sugar and blitz to crush.Line a colander with a sheet of muslin.Place the colander over a large bowl.Tip strawberry mixture into colander and allow the juice to drip through overnight.(Not in fridge).In the morning, measure the juice-you should have 300-400ml.Add enough pimmm's to make 600ml.Place the gelatine leaves in a bowl and cover with cold water.Leave for 1o mins to soften,then left out of water,squeezing out the excess.In a small pan,heat 200ml of the strawberry and pimm's liquid until it is hot to touch,then remove from the heat.Add the gelatine to the hot liquid and stir to dissolve.Pour back into the remaining cool liquid.Divide the mixture between 4 glasses and place in the fridge for 4 hours to set.Top with whipped cream,halved strawberries and serve with shortbread.