BBC Good Food

21 May 2009

Tested

"This was absolutely delicious... the poached pears which accompany the terrine worked very well both in terms of texture and flavour. I wouldn't use as many leeks in future as I seemed to have too much mixture for the size of tin suggested. Also, I didn't use half the recommended amount of flat leaf parsley and it was still a little overpowering. I really would recommend anyone not to use the quantity recommended in the recipe - it would be too bitter and would overpower the delicate flavours of the chicken etc. However, I did use slightly more prosciutto. The tip of slicing it whilst still in the cling film is an absolute must, otherwise it will fall apart. Keeps well for a couple of days... actually tasted better a day old!"