A Cracking Easter Lunch! Impress friends w stunning

Impress family and friends with this truly stunning buffet spread

Brunch Toast Tarts

Ingredients (Makes 8)

• 40g spreadable dairy or plant butter 
• 8 slices bread from a 400g loaf, crusts removed
• 8 thin rashers streaky bacon, halved
• 50g button mushrooms, sliced 
• 12 cherry tomatoes, halved 
•  Salt and freshly ground black pepper
• 4 medium eggs, beaten

1 Preheat the oven to 180°C, 1200 Gas Mark 6. Use some of the butter to grease 8 muffin tins.

2 Roll bread slices thinly using a rolling pin. Spread with butter and cut in half. Push pieces, butter-side up, into each muffin tin to make a case. Bake for 10min until lightly toasted.

3 Line each case with 2 pieces of bacon, and add mushrooms and cherry tomatoes. Season the egg and pour into each case. Bake for about 20min until cooked through. Serve warm in paper cases, sprinkled with chopped parsley.

Salmon Sandwich Bars

Ingredients (Makes 8)

• 85g spreadable dairy or plant butter
• 2tbsp freshly chopped chives
• 1tsp finely grated lemon rind
• 12 slices bread from a 400g loaf, crusts removed
• 300g smoked salmon slices
• 50g soft cheese with garlic and herbs 3tbsp each finely chopped dill and parsley

1 Mix the butter with the chives and lemon rind, then spread over one side of all the bread slices. Cover completely with a layer of salmon.

2 Stack 3 slices of bread on top of each other gently cut each in half.

3 Spread a little soft cheese at either end of each sandwich and sprinkle with chopped herbs. Serve with fresh lemon and herbs to garnish.

Soupy Cappuccino Cups