DAILY DINNERS

Cut the white bread into cubes and soak in the milk

Peel & chop the shallots and the carrots finely

Add the olive oil to a frying pan and fry the shallots over a medium heat for a few minutes. Add the carrots. Then add half a glass of water and simmer over a medium heat for 5 mins.

Cook the petits pois in boiling salted water for 5 mins, then drain.

Process 350g of the chicken breast in a food processor. Drain the milk from the bread in a colander, then add the drained bread to the food processor. Also add the 3 whole eggs, the paprika and the crème fraîche

Blend until the mixture is smooth. Then season & remove mixture from the blender.

Cut the remaining chicken into cubes and add them to the mixture. Add the cooked vegetables to the mixture.

Wash and finely chop the parsley. Add to the mixture and stir it in well.

Butter a cake mould & pour the mixture into the mould (or use aluminium containers set in cake mould for rigidity)

Put the mould into an oven tray filled 1/3 with boiling water.

Cook in the oven at 220C/ Fan 200C/ Gas 7 for 1h

Halfway through cover with some aluminium foil

Cool slightly before refrigerating for as long as possible before serving, sliced with a salad.