Ingredients

• 675g / 1lb skinless boneless chicken pieces
• 3 eggs
• 1 tbsp fresh lemon juice
• 2 tbsp fresh tarragon, chopped
• 2 tbsp fresh parsley, chopped
• 450ml / ¾ pint double cream
•   butter, for greasing
• 225g / 8oz French beans, topped and tailed
• 175g / 6oz baby carrots, trimmed
• 1 tbsp green peppercorns
• 600ml / 1 pint tomato passata (sugo)
• 2 tbsp fresh herbs such as basil or chervil, chopped
• pinch sugar
•   seasoning
•   fresh basil or chervil sprigs, to garnish

Method

1. Remove any sinews from the chicken, then place it in a food processor and whizz until finely minced. Add the eggs and seasoning; process until evenly mixed. Add the lemon juice, tarragon and parsley and process, then add the cream a little at a time, whizzing after each addition. Cover and chill for 30 minutes.
2. Preheat the oven to 180C/350F/Gas 4. Generously butter a 1.75 litre/3 pint terrine or loaf tin and line the base with a piece of greaseproof paper. Blanch the beans and carrots in two separate pans of boiling water; drain and rinse under cold running water. Stir the peppercorns into the chicken mixture, then spoon one third into the terrine and spread it out evenly to cover the base. Place the French beans on top, leaving a 1cm/¼in border all the way round. Cover with half of the remaining chicken mixture. Arrange the carrots on top, again leaving a 1cm/¼in border. Cover with the remaining chicken mixture, taking care to level it out smoothly.
3. Butter a piece of greaseproof paper and place it over the terrine, butter side down. Cover with a piece of foil, place in a roasting tin and pour in enough boiling water to come halfway up the sides. Bake for 40–45 minutes until a skewer inserted into the terrine comes out clean.
4. Meanwhile, make the tomato sauce: place the tomato passata in a bowl, stir in the herbs and add the sugar to taste. Season well and chill until ready to serve. Turn the terrine out onto a serving plate and wipe gently with kitchen paper to remove any butter or liquid on the surface. Cut the terrine into thick slices and serve warm or cold, garnished with the basil or chervil sprigs and a little of the tomato sauce spooned onto each serving plate.

Notes