Recipe by Sally Brown and Kate Morris. Makes 4
You will need:
- 4 oatcakes
- 20g melted unsalted butter
- 75g soft cheese
- 75g cottage cheese
- ¼ lemon
- 6 cherry tomatoes
- Pinch of paprika
- 1 slice ham or vegetarian alternative
- Pumpkin seeds
- Work mat
- Weighing scales
- Strong clear plastic bag
- Rolling pin
- 2 mixing bowls
- 4 small pots (about 125ml)
- 2 dessert spoons
- Scissors (adult use)
Remember to ask a Grown-up for help.
What to do:
Before making, wash your hands and put an apron on. Weigh or measure all of the ingredients. Ask a grown-up to melt the butter for you.
Put the oatcakes in a strong clear plastic bag. Hold one end of the bag loosely and bash the oatcakes with a rolling pin until you have fine crumbs. Pour the crumbs into a mixing bowl and add the pumpkin seeds and melted butter.
Give the ingredients a mix with the dessert spoon and then use the spoon to draw a line down the mixture, then turn the bowl and draw another line down the bowl. This will give you four equal portions of oatcake crumbs. Spoon each portion into the base of the small pots. Gently press down the crumbs with your fingers.
Put the soft cheese and cottage cheese into the clean mixing bowl and gently mix together.
Ask a grown-up to help you snip the tomatoes in a cup with the scissors. Add the chopped tomatoes to the mixing bowl of cheese. Use your fingers to add a pinch of paprika. Add the juice from a quarter of lemon. Finally rip and tear the ham or vegetarian alternative into the mixing bowl. Give everything a stir.
Use the two spoon method to spoon your mixture into the small pots so each one gets the same amount. Cover and put them in the fridge to chill until they are ready to eat.