Have fun in the kitchen making flag sandwiches - you never know, it might be just the support your team needs!

SHAMROCK SANDWICHES

Ingredients:

4 slices Roberts Soft & Fluffy White Bread (Thick Cut)

Low-fat olive spread

A handful of baby leaf spinach

For the Broccoli pesto:

Florets from a smallish head of broccoli, steamed for a couple of minutes and cooled

1 garlic clove, crushed

25g grated Parmesan cheese

25g pine nuts or cashew nuts

1 handful fresh basil leaves

1 tbsp olive oil

1 tbsp lemon juice

Method:

1. Make the broccoli pesto by pulsing the broccoli in a food processor until coarsely chopped. Add all the other pesto ingredients and pulse until you have a chunky paste. 

2. You’re going to make sandwiches shaped like shamrock leaves. First, gently press the rim of a glass into two of the bread slices to mark out three overlapping circles (imagine three Olympic rings). Carefully cut around your shamrock shapes.

3. Lay 2 of the shamrocks on a breadboard. Spread with low-fat olive spread.

4. Top with the pesto, then the spinach leaves, allowing some of the spinach to stick out attractively around the edges of the sandwiches.