Afternoon tea sandwiches recipe
 These classic afternoon tea sandwiches have a delicious twist. They are perfect for a very posh tea, picnics or a very special lunchbos. ½ lemon, juice only1 apple, core removed, chopped into small pieces¼ cucumber, finely sliced200g/7oz cream cheese½ bunch mint, chopped¼ bunch flatleaf parsley, chopped1 thin baguette, halved horizontally and lightly buttered 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 cheese½ red onion, finely chopped1 tbsp capers, drained, finely chopped8 slices wholemeal bread, lightly buttered8 slices smoked salmon 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, chopped3-4 tbsp mayonnaise2 spring onions, finely choppedsalt and freshly ground black pepper8 slices bread, lightly butteredsmall punnet cress 4 free-range eggs, hard-boiled, peeled, chopped 3-4 tbsp mayonnaise 2 spring onions, finely chopped salt and freshly ground black pepper 8 slices bread, lightly buttered small punnet cress Method 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 spring onions 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. For the apple and cucumber sandwiches, mix the apple with the lemon juice. 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. 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. 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. 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. 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. Remove the crusts and cut the sandwiches into quarters. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions together in a bowl. Season, to taste with salt and freshly ground black pepper. For the egg and caper mayonnaise sandwiches, mix the eggs, mayonnaise and spring onions 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. 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. Remove the crusts and cut the sandwiches into fingers.