Tomato & Mustard – Thinly sliced
de-seeded tomatoes with a smear of
Wholegrain Mustard.
Hummus & Roast Pepper – Roast some red
& yellow pepper with a mixture of olive oil
& good quality paprika, when they are soft
leave to cool and then pat dry and place on
top of shop brought hummus the one you
like the most.
Grape & Rocket – Thinly slice some dark
grapes and place a couple of springs of
rocket on the top. Sweet & Sharp.
Vegetarian
Feta & Radish – Place thinly sliced Radishes
below a layer of crumbled feta cheese.
Egg & Wasabi Mayo - using a good mayo
mix in a little wasabi and then the hard
boiled egg.
The Bread should have the crusts cut off and
be served about the width of two fingers and
the length of your middle finger, hence
Finger Sandwiches. You can use dairy free
spread or a light dusting of olive oil spread
on with a brush.
Scones
Vegan & Vegetarian Scones can be a little
tricky to make work, we have had some
success but we had to hand it to Charlotte
Oates from Charlotte’s Lively Kitchen
website for her delicious Coconut Scones.
We tried them and they were perfect with
that slight hint of Coconut but nothing that
would over power any other flavours.
For Jam, you can make your own but rather
than go through the hassle we would suggest
some Tiptree Black Cherry Conserve.
Now, if you re Vegetarian then go all guns
blazing for Clotted Cream but if you are
vegan then you have to make it with a
Coconut Cream base.
You will need about 400ml of Coconut
Cream (or chilled Coconut Milk that you
have separated the liquid from) add a
heaped Tablespoon of Icing Sugar and a
splash of vanilla essence. Whisk until the
correct consistency.
There you go - Scones, Jam & Cream that
would hold their own at the Ritz.
You can find the full recipe here.
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The Suited Chef