For a flavour change use arugula instead of watercress. It is more peppery than watercress and compliments the cucumber wonderfully.

Ready in: 20 minutes

1 seedless cucumber, peeled and thinly sliced

1 cup cream cheese

1 cup watercress leaves

1 tablespoon chopped chives

1 tablespoon lemon juice

Salt and freshly ground pepper

24 thin slices white or brown bread

Salt cucumber and leave to drain in colander. Pat dry.

Puree cream cheese, watercress leaves, chives and lemon juice in a food processor or blender and season with salt and pepper to taste.

Spread cream cheese mixture on twelve slices of bread. Place cucumber slices overlapping on cheese mixture and top with second slice of bread. Trim crusts and cut each sandwich into four triangles or cut into rounds using a cookie cutter. Makes 48 triangles