Instructions: Wash and clean spinach leaves, then run under hot water tap for few seconds to soften. Rinse in cold water to keep colour.

Blend the chicken meat in a food processor until it is a smooth paste. Add the egg, egg white and seasoning. Refrigerate for 1/2 hour. Blend in cream and chervil. Remove from food processor and stir in the peppercorns. Return to refrigerator.

Slice the ham very thinly. Line a buttered terrine mould with the pancakes, leaving enough to cover the top.

Using a firm plastic spatula spread a thin layer of chicken mixture into the mould and on top arrange slices of smoked salmon. Spread another thin layer of the chicken mixture and then a layer of spinach, then chicken and ham. Repeat sequence until the mould is full (finishing with a layer of the chicken mixture). Cover with pancakes, completely encasing the mixture.

Cover and poach in the oven in a water bath for approximately 1 hour at 180C (350F). Cool.

Serve with a chervil mayonnaise. Garnish with cherry tomatoes and sprigs of fresh chervil.

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