Chicken and artichoke terrine

Method

1. Preheat the oven to 180C/gas 4.

2. Line a terrine dish with some of the slices of lardo, leaving them hanging over the edges.

3. Cut the chicken breasts and artichoke hearts into 3 pieces each. Cut up the remaining lardo into pieces.

4. Heat the olive oil in a frying pan and cook the shallots with the thyme until softened. Cool.

5. Mix together the chicken and artichoke pieces, the lardo and the softened shallots. Stir in the remaining herbs, wine and Madeira and season with salt and pepper. Heap into the lined terrine and fold over the lardo so the mixture in enclosed. Cover with a piece of baking parchment and then a lid.

6. Sit the terrine in a deep baking tray and pour boiling water around it to come half way up the sides of the dish. Cook for an hour in the oven. To check if it is ready, poke the tip of a knife into the centre, it should come up hot.

7. Once cooked, weigh down the top of the terrine with something heavy and keep for a day in the fridge before serving.

8. For the green bean and almond salad: cook the beans in boiling salted water until tender. Drain and refresh in iced water.

9. Toss the beans with the olive oil, vinegar and almonds. Season. Serve with slices of the terrine.

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Ingredients

For the terrine:

125g lardo (pork back fat)
7 large chicken breasts, skin removed
6 large artichoke hearts, cooked
1 tbsp Olive oil
6 Shallots, finely chopped
pinch Thyme
5 tarragon leaves
handful flat-leaf parsley, chopped
200ml White wine
125ml Madeira

For the green bean and almond salad:

handful green beans
1 tbsp Olive oil
1 tsp red wine vinegar
1 tbsp slivered Almonds, toasted

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