Fruit sando

Step 1: Whip ¾ cup double cream with 2 tsp icing sugar until it holds firm peaks that stand up when you lift the whisk. It must be stiff, a little firmer than for a dessert, or the fruit slides out when you cut.

Step 2: Pat 4 strawberries, 1 kiwi fruit and 1 mandarin dry with kitchen paper; wet fruit makes the cream weep.

Step 3: Spread a thick layer of cream over 2 slices of 4 slices soft white sandwich bread or milk bread. Press the fruit into the cream along a diagonal line from corner to corner, with the strawberries in the middle, then fill the gaps with more cream until the fruit is covered.

Step 4: Top with the remaining bread and press gently. Wrap each sandwich tightly in cling film and mark the direction of the diagonal on the film.

Step 5: Chill for at least 30 minutes so the cream firms up. The common mistake is slicing straight away: soft cream squashes and smears the pattern.

Step 6: Unwrap, cut off the crusts with a sharp serrated knife, then cut along the diagonal, wiping the knife between cuts. Eat the same day, kept cool.