You will need to make it ahead. You need to cook the chicken or turkey ahead (if you are not using leftovers) and then you need at least one hour for the gelatine to set in the fridge. I served it with big chunks of bread or croutons which I baked in the oven with some mixed Italian herbs and spices, manchego cheese and home-made kumquat chutney. INGREDIENTS 1 1/2 cups (200g) cold cooked chicken or turkey, shredded 1 cup (180g) ham, chopped 125 g cream cheese 1 Tbsp chives, chopped 275 ml chicken consommé 2 gelatine leaves 8 pink peppercorns wedge of cheddar, good-quality chutney, watercress leaves and crusty bread, to serve METHOD: Place the chicken or turkey, ham, cream cheese, chives and 100 ml chicken consommé in a food processor, and process until smooth. Spoon into small serving dishes or one larger dish and smooth the top. Cover with plastic wrap and chill. Place the remaining 175 ml consommé in a saucepan over medium heat until just below si...