We love putting a playful spin on the traditional, so in celebration of Afternoon Tea Week, which falls this season between 11th-17th August, we’ve created a collection of delightfully different recipes for you to share with your guests, each inspired by the classic finger sandwich.
Pickled Grape, Cheddar & Walnut Skewers
– 12 red grapes, whole
– 12 cubes of cheddar cheese – 12 walnuts, toasted
– 12 metal cocktail picks
– 8 tbsp water
– 6 tbsp white wine vinegar
– 2 tbsp sugar
– 1 tbsp salt
– Runny honey, for drizzling
Simmer vinegar, water, sugar and salt before pouring over grapes. Leave to cool and refrigerate for at least 6 hours. Onto each pick, thread on the grape, walnut, cube of cheese. Drizzle lightly with honey and serve at room temperature.
Melted Brie & Strawberry Toasties
– 6 fresh strawberries, thinly sliced
– 4 slices of seeded sourdough bread – 1 tsp runny honey
– 100g brie, sliced
– Salted butter, for spreading
– Black pepper, pinch
Butter one side of each bread slice. On the non-buttered side of two slices, layer brie and strawberry slices, before sprinkling with black pepper. Top with the remaining bread slices, buttered side facing out, then add to a medium head frying pan (or sandwich press). Toast for 2 minutes on each side. Add another layer of sliced brie and strawberries, and put under the grill until the brie is melted. Pour over a little honey to finish and serve warm.
Cheese Ploughman’s Pie
– 200g mature cheddar, grated
– 3 tbsp Branston pickle
– 2 tsp English mustard
– 1 sheet of ready-rolled shortcrust pastry
– 1 small onion, finely chopped
– 1 tsp Worcestershire sauce
– 1 beaten egg, for glazing
Preheat the oven to 180°c and then prep the filling. Heat some butter in a pan and gently cook the onion until soft. Stir in mustard, pickle, and Worcestershire sauce. Let it bubble for a minute. Remove from heat and mix in the grated cheese. Set aside to cool slightly. Unroll the pastry and use it to line a tart tin or shallow pie dish. Press it into the edges and trim the excess. Spoon in the cheesy mixture and spread evenly. Place extra pastry on top to create a pie lid. Seal the edges, and score small steam holes in the middle. Crimp the edges. Brush the top with the beaten egg and bake for 30–35 minutes, or until the pastry is golden and crisp. Serve warm or cold.
