• 1 1/4 cups (200g) shredded cold cooked chicken or turkey
• 1 cup (180g) chopped ham
• 125g cream cheese
• 1 tbs chopped chives
• 275ml chicken consomme*
• 2 gelatine leaves*
• 8 pink peppercorns*
• Wedge of cheddar, good-quality chutney, watercress leaves and crusty bread, to serve

Preparation
1. Place chicken or turkey, ham, cream cheese, chives and 100ml consomme in a food processor, and process until smooth. Spoon into small serving dishes or 1 larger dish, then smooth the top.
2. Cover with plastic wrap and refrigerate.
3. Place the remaining 175ml consomme in a saucepan over medium heat until just below simmering point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften, then squeeze out excess water. Remove consomme pan from the heat, add gelatine and stir to dissolve. Allow to cool slightly.
4. Uncover pate and press peppercorns onto surface, then cover with a thin layer of consomme mixture. Cover again and chill for 1 hour or until jelly is firm.
5. Serve the pate (it will keep in the fridge for 2-3 days) as part of a ploughman’s lunch with cheddar, chutney, watercress and crusty bread.