ANOTHER culinary creation has arrived from the kitchen of Nigel Smith, executive chef at the Feilden's Arms, Mellor Brook.

This week's dish is terrine of chicken, which Nigel says is ideal for dinner parties with a glass of Rosato rose wine.

Terrine of chicken

Ingredients:

4 corn fed chicken breasts, skin removed

2 eggs

250ml cream

Salt and pepper

3 strips of panchetta

3 small new potatoes

Balsamic vinaigrette

Instructions:

TAKE two chicken breasts, chop them roughly and place in a food blender. Add the eggs and cream. Pass this through a sieve and season with salt and pepper. Place in the fridge.

Take one terrine mould and line with two sheets of cling film. Take the rest of the chicken breasts and cut into thin strips. Place a splash of oil into a pan and pan fry, just sealing, adding salt and pepper. Leave to one side, cool and drain well.

Take some of the chicken mousse and place in the bottom of the terrine mould. Place some strips of chicken on top and layer with some of the mousse. Repeat the process until the mould is full.

Wrap with cling film and place in a water bath (a pan with water in) and bake for 45 minutes at 200C, gas mark 6. Remove and chill for 24 hours.

In the meantime, take the panchetta and deep fry until crispy and golden brown. This is best done in a deep fat frier. Leave to drain.

Take the terrine mould out of the fridge and slice the terrine. After cooking the new potatoes in salted water, peel them, toss them in balsamic vinegar and season with salt and pepper.

Place around the plate as in the picture and top the potatoes with the deep fried panchetta.