6. Radish and anchovy butter

6. Radish and anchovy butter

Second in the trio of finger sandwiches. The anchovy butter gave a subtle saltiness with a hint of fish and the radish gave it an interesting texture with a crisp crunch. It wasn't horrible but didn't exactly burst with flavour.          4/10

5. Egg and cress finger sandwiches

5. Egg and cress finger sandwiches

There's something vaguely relaxing and enjoyable about hard-boiling an egg. These look less than appertising on the plate, mainly due to turning them into finger sandwiches and having too much filling. I'm not the biggest fan of egg sandwiches but this was quite tasty and the black pepper that I added definitely lifted the sandwich.

4. The Reuben

4. The Reuben

Simple to make. Buttered rye bread with thousand island dressing, we used pickled red cabbage, we used Emmental cheese and a few slices of salt beef. You toast the sandwich with the buttered side of the bread on the outside. This didn't quite pack the punch that I was suspecting. Nice enough and a warm sandwich is always comforting, I found the overwhelming flavour to be the rye bread itself although the pickled cabbage gave a nice texture contrast.      6/10

3. Caramel Pork Banh Mi

3. Caaramel Pork Ban Mi

You have to make a caramel and then slow cook pork belly cubes for about 30 minutes with spring onion, fish sauce and peppercorns. Inside the baguette is mayonnaise, pickled vegetables (That I'd kept from week 1's sandwich), caramel pork, chilli, cucumber and I used loveage instead of the suggested coriander leaves.
This is absoultely gorgeous, the chilli and peppercorn gave it a real heat, the pork fell apart as it was so tender and the cucumber gave a warm sandwich a coolness that cut through the chilli heat. Quite salty due to the fish sauce but this was delish!!!!        9/10