Put the oatcakes into a sandwich bag and crush with the end of a rolling pin to make breadcrumbs. Pour the crumbs into a mixing bowl and stir in the pumpkin seeds and melted butter.
Divide the mixture between four small glasses and press down gently.
Mix the cream cheese and cottage cheese in a bowl
then stir in the lemon juice
tomatoes
paprika and ham.
Divide the cheese mixture between the four glasses and smooth the top. Cover with cling film and chill in the fridge for 1-2 hours.
