Yields8 Servings
 1 whole chicken cooked
 3 eggs hard boiled, peeled
 2 courgettes cut into ribbons with a potato peeler
For the dressing
 150 ml mayonnaise
 1 tomato puree
 1 ½ tsp curry powder
 Juice and zest of 1 lemon
 1 ½ tbsp mango chutney
 A few sprigs tarragon, chopped

Line a loaf or terrine tin with clingfilm; lay strips of courgette widthways in rows along the bottom, over lapping slightly as you go; start from the centre; then lay strips lengthways at each end so the tin is completely lined


Shred the meat from the chicken; in a bowl mix together the mayonnaise, tomato puree, curry powder, lemon juice and zest, chutney and tarragon, stir in the chicken and season to taste


Spoon a third of the chicken mixture into the terrine; place the whole, peeled eggs in a line down the centre then top with the rest of the chicken mixture and level it off; fold the remaining courgette over the top; chill in the fridge for 2 hours before slicing and serving

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