Crab Mayonnaise and Watercress

4-5 T mayonnaise
grated zest of 1 unwaxed lemon
2 fairly large dressed crabs
2 handful watercress, trimmed

Mix the mayo and lemon zest together. Turn the white crabmeat into a bowl and stir in enough of the lemon mayonnaise to bind it.

Spread all of the bread slices with the brown crabmeat. Spread the white crab mixture over half of the slices and add a layer of watercress.

place another slice of bread on each and trim off all the crusts. Cut the sandwiches into fingers.

Egg and Asparagus Sandwich

4 eggs
1 small bunch asparagus
4-5 T mayonnaise
grated zest of 1 unwaxed lemon
1 small bunch chives, chopped
Sea salt and freshly grounded pepper

Cook the eggs until almost hard boiled. Leave until cold, remove the shells, and chop the eggs roughly.

Cook the asparagus in a large pan of boiling water for 2-3 min, until just soft. Remove from the water, cook and chop into small pieces.

Mix the mayo and lemon zest together. Fold in the asparagus, eggs, and chives. Season.

Cut the crust of the bread and once filled, cut the bread into finger slices.

Parma Ham, Pear, and Rocket Sandwich

3-4 T EVOO
12 slices Parma Ham
1 small ripe pear, peeled and sliced
2 small handfuls rocket
30 g Parmesan (or Padano) shavings
1T balsamic vinegar

Drizzle the bread with a little olive oil. Lay the Parma ham over half the bread slices.

Toss the pear, rocket, and cheese togethers with the remaining olive oil and the balsamic vinegar.

Top the ham with a little of the pear mixture and sandwich together with the remaining bread slices. Trim off the crusts and cut into finger portions.