* One whole, cooked chicken will yield 4 cups of diced meat.

* Look for roasted, free-range chickens in good supermarkets and food stores.

4 cups diced, cooked chicken

2-3 cups picked watercress

21 slices thin sandwich bread, (I used whole-grain)

butter at room temperature for spreading

Mayonnaise V2cup mayonnaise

V2 cup sour cream

1 tablespoon Dijon mustard

V2 cup walnuts, roasted and finely chopped

V2 cup finely diced celery

finely grated zest 1 lemon

1 clove garlic clove

1  tablespoon Worcestershire sauce

2 tablespoons chopped chives

Combine all the ingredients except the chicken in a large bowl. Season well. Add the chicken and gently combine.

To assemble: Butter each slice of bread. Lay out 7 slices, buttered side up arid divide the chicken filling between them. Don’t push It down flat as the sandwiches need to look full and inviting. Top with a second slice of bread, buttered side down and butter the top side.

Cover with a good layer of watercress and top with the remaining bread. Cut off the crusts using a very sharp bread knife or electric knife. Cut each sandwich into three fingers.

If making ahead of time, cover with a damp tea towel to ensure they don’t dry out. Makes 21 finger sandwiches