Spinach & chicken terrine

Preheat oven to 180°C. Heat olive oil in a small frying pan over medium-low heat. Add onion, garlic and pine nuts and cook, stirring occasionally, for 5 minutes or until onion softens and nuts are golden. Place in a large bowl and stand for 10 minutes to cool.

Add chicken mince, spinach, breadcrumbs, currants, egg, thyme, mustard, salt and pepper to onion mixture and use your hands to mix together until thoroughly combined.

Press 1/2 the mixture into a 6cm-deep, 10 x 20cm (base measurement) loaf pan. Cover top of mixture with ham. Press remaining mixture over ham and smooth surface into a rounded shape. Cook in preheated oven for 1 hour 5 minutes or until golden brown and firm to touch. Stand in pan for 10 minutes before turning onto a serving plate.

Cut into slices and serve with dressed salad leaves and crusty bread.