Vegetarian Afternoon Tea Recipe

Prepare cucumber

Thinly slice the cucumber (use a mandoline if you have one). Sprinkle 1/4 tsp salt over the slices and set on paper towels for 10 minutes to draw out excess water; pat dry before using.

Make dill cream cheese

In a small bowl combine the cream cheese, dill, lemon zest and 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and season to taste.

Assemble sandwiches

Lightly butter half the bread slices with softened butter (this prevents sogginess). Spread a thin layer of dill cream cheese on the other half of the slices. For cucumber sandwiches: arrange cucumber slices in a single layer, top with a few microgreens and a light sprinkle of black pepper. For smoked carrot sandwiches: place 2–3 slices of smoked carrot, a few baby spinach leaves and a small dollop of cream cheese. Top with buttered bread, press gently, trim edges and cut each sandwich into three finger-length strips. Keep chilled until serving.

Preheat and prepare

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.

Make dough

Whisk together the flour, baking powder, sugar and salt in a large bowl. Rub in the cold cubed butter with fingertips until the mixture resembles coarse breadcrumbs. Make a well, add the milk and stir quickly with a knife until a soft dough forms; do not overwork.

Cut scones and bake

Turn the dough onto a lightly floured surface, pat to about 2 cm (3/4 in) thickness. Use a 5 cm (2 in) cutter to stamp out mini scones, re-rolling scraps once. Place on the prepared tray. Beat the egg and brush the tops. Bake for 10–12 minutes until risen and golden. Cool on a wire rack.

To serve

Split warm or cooled scones and serve with clotted cream and strawberry jam.

Preheat and prepare tart cases

Preheat oven to 190°C (375°F). Roll out the shortcrust pastry and line 12 x 7–8 cm (mini) tartlet tins, trimming excess. Prick the bases with a fork, chill for 10 minutes to prevent shrinkage.

Blind bake

Line tart shells with parchment and fill with baking beans. Blind bake for 10 minutes, remove beans and parchment and bake 5 minutes more until dry but not browned. Reduce oven to 180°C (350°F).

Prepare filling

In a bowl whisk together the eggs, double cream, grated parmesan, salt and pepper. Crumble in the goat cheese and fold through the wilted, squeezed-dry spinach and chopped sun-dried tomatoes.

Fill and bake

Spoon the filling into the prebaked tartlet shells (fill nearly to the top). Bake at 180°C (350°F) for 12–15 minutes until set and lightly golden. Cool slightly before removing from tins.

Prepare batter

Beat the eggs and caster sugar together in a bowl over a warm water bath (or with an electric mixer) until pale, thick and ribbon-like, about 4–5 minutes. Gently fold in the flour and baking powder with a spatula, then fold in the lemon zest, vanilla and the cooled melted butter until just combined.

Chill and bake

Cover and chill the batter for 20–30 minutes (this helps create the shell shape). Preheat oven to 200°C (400°F) and grease a madeleine pan. Spoon batter into the moulds about three-quarters full. Bake for 8–10 minutes until golden and springy. Turn out and cool on a rack.

Finish

Dust madeleines lightly with icing sugar before serving.

Bring fresh water to a near boil. For black tea (Earl Grey) pour 1 cup (about 240 ml) per teabag and steep 3–4 minutes; for green tea steep 2–3 minutes; for herbal teas steep 5–7 minutes. Serve with lemon slices, honey and mint sprigs on the side so guests can customise.

Arrange all items on a tiered cake stand or platters: finger sandwiches on the middle tier, scones and clotted cream/jam on one side, tartlets and madeleines on the upper tier. Garnish with extra microgreens and mint sprigs. Serve tea immediately.