Gently cook the leeks for 15 mins
in 2 tbsp olive oil until soft, then set
aside to cool. In the remaining oil,
fry the mushrooms with the garlic and
thyme for 2 mins, then set aside to cool.
Soak the gelatine in cold water, then heat
the stock. Dissolve the gelatine in the
stock, season, then set aside. Gather all
the ingredients so you have them to hand
when you start to assemble the terrine.
Line a terrine dish or loaf tin with
cling flim. Line
with slices of prosciutto so that
they overlap to cover the base and sides,
and overhang the edges.
Wet the bottom of the dish with
a drizzle of stock. Arrange a single
layer of chicken so that everything
is even – don’t worry about any gaps –
then pour over a little more stock.
Scatter over a layer of mushrooms
(discarding the garlic and thyme).
Season with salt and pepper, then
moisten again with a little more stock.
Add more chicken followed by
a layer of leeks, another layer of
chicken, then the herbs. Drizzle
stock between every layer and season
with salt and pepper as you go. Repeat
until all the ingredients are used up or the
terrine is full to the brim. Finish with a
final scattering of herbs, a last ladleful of
stock, then tap the dish down a few times
so that the stock gets into all the gaps.
Fold the prosciutto over to encase
the terrine. Fold the cling film over
and press down gently. Sit the
terrine in a dish to catch any juices. Lay a
tray on top, weigh it down with a can and
chill overnight. Twenty mins before serving,
remove the tray. Put the terrine in the
freezer to firm. Just before serving, lift it
out of the dish. Wrap it tightly in more
Carefully slice the terrine, still
wrapped in its cling film. Remove the cling film and place
a slice in the centre of each plate. Arrange chunks of spiced pear (recipe below)
around terrine. Drizzle a little chicken
poaching liquid around the plate,
then drizzle with a tiny bit of oil. Neatly scatter a few baby salad
leaves over the pear, then season
the terrine with some sea salt and
pepper before serving.