Vegan Afternoon Tea Sandwiches

1. Butter the bread slices with the dairy-free butter.

For the Vegan Chicken, Pesto & Roasted Pepper Sanwiches

1. Spread the pesto on 2 slices and top each with 2 of the Quorn Vegan Chicken-Free Slices.
2. Add strips of roasted pepper to the other two slices and carefully sandwich together with the pesto slices.

For the Vegan Ham & Cheese Sandwiches

1. Add 2 of the Quorn Vegan Ham-Free Slices to 2 slices of the buttered bread.
2. Add the cheese slices to the remaining 2 slices and sandwich together with the Quorn ones.

For the Cucumber Sandwiches

1. Use a mandolin or sharp knife to carefully cut the cucumber into thin slices.
2. Add the cucumber to a colander, sprinkle with the salt and leave for 10-15 minutes to release excess water. Rinse and then pat dry with a kitchen towel.
3. Meanwhile, combine the olive oil, lemon juice, garlic granules and extra salt and pepper in a small bowl.
4. Arrange the cucumber on 2 slices of the buttered bread and use a pastry brush to apply a thin coat of the marinade to the cucumber. Sandwich with the remaining slices.

To Serve

1. Use a large sharp knife to trim the edges of each sandwich. Make sure the edges are neat, removing the crust completely and that you retain a symmetrical square.
2. For classic finger sandwiches, simply slice into three uniform strips. For triangles, cut diagonally in both directions. For squares, simply quarter.
3. Serve immediately, or arrange on a large tray, sprinkle with a little water and cover with cling film for up to 24 hours in the fridge.

Recipe by Wallflower Kitchen