Chicken, Leek and Tarragon Terrine

We’ve used pork mince to keep this terrine juicy, but you could swap it for chicken thighs, if you prefer. Simply whizz 400g roughly chopped chicken thigh fillets in a food processor to a fine mince before adding at step 3.

Hands-on time 35min, plus cooling and (overnight) chilling. Cooking time about 1hr 50min.

Serves 10

 1tbsp olive oil, plus extra to grease and brush

 1 large leek, halved lengthways and finely sliced

 10-12 Parma ham slices

 400g pork mince

 4 skinless chicken breasts (about 700g), cut into rough 1cm pieces

 100g blanched hazelnuts, roughly chopped

 Handful tarragon leaves, roughly chopped

 Finely grated zest 1 lemon

 3/4tsp freshly grated nutmeg

TO SERVE, OPTIONAL

 Chutney

 Toast

1 Heat oil in a large frying pan over low heat and cook the leek for 8-10min, or until softened but not coloured. Tip into a large bowl; set aside to cool completely.

2 Meanwhile, grease a 1.5 litre ring mould and line with most of the ham slices (reserving 2 for the top), overlapping the edges slightly and leaving excess hanging over the sides. Preheat oven to 180°C (160°C fan) mark 4.

3 Add the pork mince, chicken, hazelnuts, tarragon, lemon zest, nutmeg, 1½tsp salt and plenty of freshly ground black pepper to the leek bowl. Mix well (with your hands is easiest).

4 Press mixture into the tin, being careful not to disturb the ham slices. Pack tightly to avoid air pockets and level surface. Fold overhanging ham over the filling and top with reserved ham, tearing slices to fit. Lightly grease a sheet of kitchen foil and place over tin (oil-side down), scrunching edges to seal. Wrap tin well in a further double layer of foil, then put into a roasting tin.

5 Half-fill the roasting tin with just-boiled water and carefully transfer to oven. Cook for 1hr 15min, or until the terrine feels solid when pressed. Carefully lift the tin out of the water. Unwrap the outer layers of foil (leaving greased foil layer in place). Leave to cool completely.

6 Carefully pour out liquid from terrine (this will set into a soft jelly if not done). Wrap tin well; chill for 4hr, or overnight.

7 To serve, preheat oven to 180°C (160°C fan) mark 4. Unwrap tin; invert on to a baking tray (giving tin a tap if needed to loosen the terrine). Remove tin; lightly brush terrine with oil. Cook in oven for 25min to brown the ham (see GH TIP). Serve warm or at room temperature with chutney and toast, if you like. PER SERVING (without chutney and toast) 246cals, 29g protein, 14g fat (3g saturates), 1g carbs (1g total sugars), 1g fibre GET AHEAD Prepare to end of step 6 up to 2 days ahead. Keep chilled. Complete recipe to serve.