Cover the ham with another 75g/3oz layer of sausage meat, then sprinkle the remaining pickled walnuts on top. Arrange the remaining chicken strips on top, then cover with the remaining sausage ...
Preheat the oven to 190C/375F/Gas 5. Put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string ...
On a slice of brown bread slather mustard sauce. 2. Lay down a slice of chicken ham, 3 tomato slices and a lettuce leaf. 3. Cover the sandwich with another bread slice with a little mustard on it. 4.
Fold in the turkey or chicken, ham, tarragon and peas. Squeeze any excess water from the spinach, then stir the spinach into the dish. Taste for seasoning and add salt and pepper as needed.
Cut the roast chicken and ham into 2.5cm (1 inch) approx. pieces and shred the crispy skin. Melt the butter in a heavy saucepan and add the chopped onions, sliced leeks and ginger, if using.
Butterfly the chicken breasts by slitting the long side and opening up. Lay out Parma ham slices into groups of two slices over lapped on a chopping board. Top with two sage leaves to each group ...