Butter 6 rounds of bread. Top with rolls of ham, olive halves and parsley.

Crush the egg yolks through a sieve, season with curry powder, salt and pepper and stir in the mayonnaise. Transfer the mixture to a piping bag with a fluted nozzle, pipe on to 6 rounds of bread and top with 2 prawns and a sprig of dill.

Beat the cream cheese with the cream, transfer the mixture to a piping bag with a fluted nozzle and pipe on to 6 rounds of bread. Sprinkle with the diced avocado.

Thinly butter the 12 remaining rounds of bread and cover each one with a small piece of washed endive. Cut the Roquefort cheese into 6 rectangles and place on 6 of the rounds, topping with a walnut half.

Using a small pastry cutter, cut the Gouda into 12 thick rounds, place 2 pieces on each of the remaining 6 pieces of bread and top with half a glace cherry.