Afternoon Tea Week is just around the corner, with the nation coming together to celebrate one of Britain's favourite traditions.
Falling from Monday August 8 to Sunday August 14, the week-long celebration is definitely reason enough to tuck into some dainty sandwiches and delicious cakes with some friends or someone special.
If you feel like hosting an afternoon tea yourself, you'll need some good recipes. Here are our favourites.
Tesco: Inside-Out Cucumber Sandwiches (serves four)
Eight slices of white bread
Four tablespoons of butter
Two tablespoons of chives, finely chopped
Two tablespoons of dill, finely chopped
One tablespoon of rosemary, finely chopped
Half a cucumber
1) Using a peeler, slice the cucumber thinly into ribbons. Place on kitchen towel to remove excess water.
2) Mix the butter, chives, dill and rosemary together. Season with a little salt and freshly ground black pepper then spread over one side of each slice of bread.
3) Sandwich together two slices, remove the crusts and slice each sandwich into three fingers. Take a couple of slices of cucumber and wrap tightly around the fingers leaving the seal at the bottom.
Aldi: Fruity Scones with Strawberry Jam and Whipped Cream (serves six)
50g unsalted butter
225g self-raising flour
40g caster sugar
50g sultanas, optional
One medium egg, beaten
5-6 tablespoons semi-skimmed milk
6-8 tablespoons strawberry jam
300ml double cream, lightly whipped
1) Pre-heat the oven to 180C. Rub the butter, salt and flour together lightly. Then add the sugar and sultanas.
2) Add the egg and half the milk and mix very lightly until you have a soft dough. Do not overwork.
3) Roll out very carefully until the dough is 3-4cm (about 1 inch) thick. Cut out with a plain cutter and place on a lightly greased baking sheet. Leave to rest for 15 minutes.
4) Brush the tops with a little milk or beaten egg.
5) Cook in the pre-heated oven until well risen and golden, about 10-12 minutes.
6) Serve warm with strawberry jam and whipped cream.
Tesco: Honeysuckle Peach Iced Tea (serves six)
900ml of filtered or spring water
One English Breakfast tea bag
One lemon, juiced
Two tablespoons of clear honey
One peach, halved, stoned and thinly sliced
Half a lemon, thinly sliced
1) Fill a one litre jar or bottle with the water. Add the tea bag, seal or cover and chill in the fridge overnight.
2) Remove the tea bag and add the lemon juice and honey, shaking or stirring well to mix.
3) Pour into a jug with the peach and lemon slices and serve. Serve in ice-filled tumblers.
Vegan Bakewell Tart (serves 10)
For the pastry
250g of plain flour
125g of vegan margarine
For the sponge
170g of self-raising flour
170g of ground almonds
170g of caster sugar
Half a teaspoon of baking powder
One teaspoon of almond extract
150ml of vegetable oil
200ml of water
Strawberry or cherry jam, icing sugar and flaked almonds to decorate
1) Preheat the oven to 190C. Rub the margarine into the flour until it looks like fine breadcrumbs, then add a little cold water until it comes together as a dough. Roll out to about a 3mm thickness, then line a tart tin with it. Prick with a fork to stop air bubbles from forming, then bake for 10 minutes.
2) Spread a generous layer of jam over the pastry.
3) Mix the dry ingredients for the sponge together, then add the wet ingredients to it; it should be quite runny. Pour it into the pastry case, sprinkle over the flaked almonds and bake for 10 minutes, then lower the temperature to 180C and bake for a further 25 minutes.
4) Leave to cool, then shake some icing sugar over the top.
Tesco: Raspberries and Cream Cake with Rose Petals (serves 12)
For the cake
250g of unsalted butter, softened, plus extra for greasing
250g of caster sugar
Four large eggs
200g of self-raising flour, sifted
50g of ground almonds
One teaspoon of baking powder
Two lemons, zested
Splash milk, if needed
For the filling
100g of mascarpone
200ml of whipping cream
Three tablespoons of icing sugar
200g pf frozen raspberries, defrosted and drained
For the icing
125g of unsalted butter, softened
175g of icing sugar
One lemon, finely zested
Two tablespoons of milk
Pink food colouring
Edible rose petals, to decorate
1) Preheat the oven to 180C. Grease and line 3 x 18cm loose-bottomed cake tins and set aside.
2) In a bowl, beat the butter and sugar with an electric whisk, until light and fluffy. Beat in the eggs, one at a time, then fold in the flour, almonds, baking powder and lemon zest (if the mixture feels too thick, add a splash of milk - it should fall off a spoon when tapped).
3) Divide the mixture evenly between the three tins and bake for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. Turn out on to wire racks to cool.
4) Meanwhile, make the filling. In a large bowl, whip the mascarpone with the cream and icing sugar, until stiff enough to just hold its shape. Fold in the raspberries and set aside.
5) For the icing, beat the butter and icing sugar in a bowl, until light and fluffy. Add the lemon zest, milk and a few drops of food colouring, until the desired shade of pink is reached.
6) To assemble, put one sponge on a serving plate and spread with half the filling mixture. Top with the second sponge and repeat with the remaining filling. Top with the third and final sponge. Using a spatula, spread the frosting over the cake and scatter over the rose petals.
Fancy some more extra-special cake recipes? Find more here.