Combine the chicken, mayonnaise and herbs in a bowl. Mix well to combine and season to taste. Butter the bread, trim the crusts. Spread the filling over six slices, press down a buttered slice and cut into quarters.

To make the mayonnaise: place 2 egg yolks, 1 tsp lemon juice or white wine vinegar, 1 tsp Dijon mustard and a pinch of salt in a blender. Blend for a few seconds. With motor running, slowly drizzle in 250ml (1 cup) virgin olive oil (or a mixture of olive oil and vegetable oil). When all the oil has been incorporated, add 1 tbsp hot water, 1 tsp lemon juice or white wine vinegar and 1 tsp Dijon mustard. Season with salt and pepper.

Tip: shredded rocket leaves or watercress would make a good peppery addition to these sandwiches. A pinch of hot paprika or cayenne will also add a little spice.

“Everyone loves these sandwiches. We made them for my daughters christening. My cousin was standing in front of them on the day, one in each hand, ‘Hey Claude, have you tasted these sandwiches? They’re wicked’. Yes Arnham, I made them. Thanks! I want to give them a 5 star rating.”

Thanks, Claudine

1 packet butter puff pastry, pre-rolled

(or use individual sheets)

Custard:

5 egg yolks

120g (1/2 cup) caster sugar

250ml fresh cream

Pinch salt

2 teaspoons icing or caster sugar mixed with ¼ teaspoon cinnamon

Defrost the pastry and into 11.5cm rounds (you may need to cut a circle first from foil to help guide you – or use a 11.5 cm cake tin, if you have one). You should get 4 circles from each sheet

Lightly butter 12 tartlet (or muffin) tins measuring 6.5 cm across the bottom. Fit pastry into tins, leaving overhand. Chill.

Preheat oven to 200degC.

Whisk the egg yolks with the sugar, gradually adding cream and salt. Pour into a saucepan, cook over low heat, stirring all the time (use a wooden spoon), until mixture coats the back of the spoon. Immediately pour custard into a clean bowl and cool to room temperature, stirring. Spoon custard into prepared tartlet case, dividing it evenly between them.

Bake for 15 – 20 minutes or until a knife inserted in the custard comes out clean. Cool a few minute in tins them remove to cool completely. Sprinkle with cinnamon sugar before serving, if liked.

Makes 50 – 60 pinwheels

1 loaf pinwheel bread

200g soft cream cheese or fresh goat’s curd

200g roasted red capsicum, cut in strips

40g baby capers, rinsed and dried

Lay bread flat on a chopping board, remove crusts and roll (using a rolling pin) until it is about 1cm thick. Spread with the softened cream cheese, roasted red capsicum and capers

Roll bread up so you have a 7cm log. Wrap in plastic wrap and place in refrigerator for 15 minutes. Remove and slice carefully (with a serrated knife) into 1cm discs.

To roast the capsicum: you will need two medium capsicum (about 225g each). Cut them then into quarters, removing the seeds and membranes. Lay the quarters skin side-up under a hot grill and grill until skin has blackened. Remove and place in a plastic bag to steam. Scrape off the skins, rinse under cold water, slice into julienne strips and drain on paper towels before proceeding.

Tip: use smoked salmon instead of the capsicum and season the cream cheese with a little lemon juice and chopped chives. Alternatively, lay strips of prosciutto over the cream cheese before adding the red capsicum and take out the capers.