Instructions: Place the chicken, peppercorns, thyme, celery, carrots and onion in an oven-proof dish. Almost cover with water and then foil. Place in a moderate oven for 15-20 minutes until the breasts are just cooked through. Allow to cool completely. Reserving the stock.

Melt the butter in a sauce-pan add the flour and cook thoroughly.

Then add the bay-leaf and remove from the heat.

Place the gelatine granules in a heat-proof bowl, heat the stock and then pour over the gelatine whisking thoroughly until completely dissolved.

Put the white sauce back onto the heat and slowly add the stock and gelatine, allow to simmer for a couple of minutes. Then remove from the heat and allow to cool but not set.

Stir the cream into the sauce as it is cooling. Remove the skin from the chicken and place on a board or plastic tray. Pour the white sauce generously over the chicken. Place in a cool place and allow to set for 2-3 hours.

When the sauce is set make up the aspic according to manufacturers instructions.

Allow to cool and thicken.

Meanwhile make diamond shapes from the cucumber and place on top of each chicken piece.

When the aspic is a glue like consistency brush over the chicken pieces and allow to set for 1-2 hours.

Garnish with the salad leaves.

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