Sandwich Kebabs

Makes 12

• 4 slices of white bread from a sandwich loaf

• 4 slices of brown bread from a large loaf

• butter for spreading

• marmite

• 2-4 crisp lettuce leaves

• 1 oz liver pâté

• mustard and cress for serving

You will need a chopping board on which to work, a table knife for spreading and a kitchen knife for cutting. Find two squares of kitchen foil for wrapping the sandwiches and 12 wooden cocktail sticks for erving. Select a serving plate and cover it with a paper doily.

        Lettuce and marmite - Spread four slices of white bread with butter and add a light coating of marmite to two of them. Top these two with crisp lettuce and cover with the remaining two bread slices, buttered side down. Press gently together.

        Liver pâté - Spread four slices of brown bread with butter and then spread two of them with liver pâté. Top remaining bread slices, buttered side down. Press gently together.

        Wrap the sandwiches in foil and put in the refrigerator for two hours. To serve unwrap and cut away all the crusts with a knife. Then cut each sandwich lengthwise and crosswise three times to make 9 small squares or 'mini' sandwiches. Spike these mini sandwiches - two white and one brown or vice versa on to cocktail sticks. Arrange on a plate and sprinkle with mustard and cress. Allow two or three sandwich kebabs per person.