Cold Jellied Chicken and Herb Loaf

Heat the olive oil in a sauté pan over medium heat. Add the courgette, onion, garlic and sage. Cook until the onions are soft. Allow to cool.

Tear the chicken into large pieces and place in mixing bowl. Add the onion and courgette mixture along with the yellow peppers. Season to taste with salt and pepper.

In a small saucepan dissolve the gelatine in the reserved broth. Add the lemon juice, stirring well.

Place the chicken mixture into a terrine. Press down on the mixture and then pour in the gelatine until it comes to the top of the meat. Cover with clingfilm and refrigerate overnight.