Cottage Cheese Cocottes

1 large slice wholemeal bread, crusts removed
3 tablespoons hot skimmed milk
100 g/4 or peeled prawns or shrimps
225 g/8 or cottage cheese
1 teaspoon made mustard
salt
freshly ground black pepper
1 small green pepper, cored, deseeded and sliced
into rings
parsley sprigs, to garnish

Break the eggs into a bowl and whisk with a fork until frothy. Place the bread in an electric blender and grind coarsely. Fold the breadcrumbs, milk, prawns or shrimps and cottage cheese into the beaten eggs. Stir in the mustard and season with salt and pepper to taste.

Grease 4 individual ovenproof ramekin dishes and divide the mixture evenly between them. Top each one with a green pepper ring.

Stand the dishes in a roasting tin containing about 2.5 cmninch water and bake in a preheated moderately hot oven (190 °C/375 °P, Gas Mark 5) for 35 minutes. Serve hot, garnished with parsley and accompanied by peas and baked tomatoes. SERVES 4