The name terrine refers to the terracotta dish in which this is traditionally cooked
1. Preheat oven to 180 °c.
2. Line a medium loaf tin with parma ham, allowing the ham to hang over the edge of the tin. Mix the flour and eggs together until you form a fine mixture, then add the milk and whisk some more.
3. Chop the chicken into small chunks and add to the mixture along with the cheese and stir well.
4. Add half the mixture to the tin, then add a layer of spring onion running lengthways. Then add the rest of the mixture and fold over the parma ham hanging over the edge to form a parcel.
5. Bake in the oven for 1 hour at 180°c and then turn out and leave to cool.
6. Place on a bed of rocket and basil and serve with cranberry sauce, and drizzle with olive oil and balsamic vinegar.
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