Afternoon Tea at the Sunflower Café

by Milly Johnson

  Grated cheddar cheese and grated apple bound with mayonnaise

  Nips of warm bacon, avocado slices, rocket and a splash of French dressing

  Ham with a touch of Dijon mustard

  Chicken, spring onion and a flick of black pepper

  Thinly sliced tomato, a dash of balsamic and a sprinkle of coarse salt

  Smoked salmon and cream cheese

  Tuna and finely chopped red onion

  Tuna and very thin slices of cucumber

  Roast beef with a smear of horseradish

  Prawn, Marie-Rose sauce, shredded iceberg lettuce

  And there HAS to be egg mayonnaise and cress!

  Middle Plate Sweets and Savouries

  This layer should be a wonderful mix of flavours and textures appealing to all the senses

  I do like something warm and savoury here – maybe triangles of quiche, filled flaky pastry rolls or mini cheese and chive scones

  As for the sweet . . .

  Bites of carrot cake

  Mini éclairs filled with plain fresh cream Pretty coloured fondant fancies Small squares of crunchy tiffin

  Squidgy macaroons (chocolate is my favourite if you are asking)

  Crispy buttery pastry cases filled with Chantilly cream and a teaspoonful of glazed summer fruit

  Mini cheesecakes (Scoop out the middle of some large strawberries, fill with a mix of whipped cream, mascarpone cheese, a pinch of icing sugar to sweeter, a few vanilla seeds from a pod and then dip the top in digestive crumb)

  Traditional butterfly buns

  Top Plate Scones

  The crowning glory of any afternoon tea should be the scones. Plain always – maybe offer currant or cherry too. Split but not assembled because some people prefer them buttered, some creamed – some (i.e. me) both.

  On the table there should be accompaniments of good quality strawberry jam, clotted cream with a crust (never that aerated squirty stuff that vanishes in seconds) and butter curls. To make these, make sure your butter block is fridge-hard. Dip the butter curler in cup of hot water, draw it along the butter and then drop the curl into a bowl of cold water bearing ice cubes to set them. Remove and place on a dish to serve.

  And there’s nothing like a bit of sparkle on the side – so feel free to pour out a glass of Prosecco as well – with a big fat fresh raspberry dropped in the bottom.

  Bon Appetit!

  Why not come along to Milly’s Teashop at www.millyjohnson.co.uk where you’ll find news, recipes, photos, videos, competitions, giveaways – and all sorts of afternoon tea-related accoutrements.

  Milly x