Cream half the butter with the salt, pepper and lemon juice. Snip the cress with scissors, rinse in cold water and leave to drain.

Chop the walnuts. Spread the wholemeal bread with the butter and sprinkle cress round the edges. Place the chopped walnuts in the center of each round.

Stir the celery salt, garlic salt, ginger and Tabasco into the remaining butter. Drain the pimiento and dice finely.

Place the butter mixture in a piping bag fitted with a small starshaped nozzle and pipe round the edges of the pumpernickel bread.

Fill the centres with the diced pimiento. Wash and dry the parsley, break into sprigs and use to garnish each round. (Use a pastry cutter to make the bread rounds.)