8 baby leeks
Preheat the oven to 200C/400F/Gas 6.
For the terrine, season the chickens, to taste, with salt and freshly ground black pepper and place in a large roasting tray. Add the herbs, garlic, shallots, drizzle with the oil and roast, basting the chickens every 10 minutes, for 45-50 minutes.
Wash the leeks well to remove any grit, then remove the outer leaves and reserve to line the terrine dish.
Bring a large pan of salted water to the boil, and prepare a bowl of iced water. Blanch the reserved leek leaves and cores for 1-2 minutes, or until tender. Drain, then plunge into the iced water to cool, then drain again.
Remove the roasting tray from the oven, and remove the shallots and garlic from the tin. Peel the outside layers from the shallots, remove the roasted garlic cloves from their skins, and set aside in a bowl.
Set the chickens aside to cool in the tin for 45-50 minutes, then remove the breasts from the chickens, slice in half lengthways, and set aside. Pick all the remaining meat from the carcasses, trying to keep the meat in large pieces.
Mix the reserved roasting juices with the mustard until well combined. Mix this with the picked meat, reserving a small amount to garnish.
Line a square terrine mould (8x8cm/3¼x3¼in) with a double layer of cling film, then line with the blanched leek skins, leaving an overlap around the edges.
While the chicken is still warm, start building the terrine, starting with a layer of the dressed, picked meat followed by the garlic, shallots and leeks and half of the prunes. Next add the chicken breast halves, remaining vegetables and prunes, and finish with another layer of meat, filling in any gaps as you go.
Fold over the edges of leek, followed by the cling film to enclose the terrine, place a 1-2kg/2¼-4½lb weight (or a couple of tins) along the length of the dish and chill in the fridge for 3-4 hours.
Remove the terrine from its mould and wrap in 8-10 layers of cling film, being careful not to misshape the terrine by wrapping it too tightly.
Return to the fridge until ready to serve.
For the prune purée, place the prunes in a medium saucepan over a low heat, pour in enough water to cover and add the tea bag. Simmer for 20-30 minutes.
Remove from the heat and discard the tea bag. Drain the prunes, transfer to a food processor and pulse to a purée.
For the garnish, bring a medium pan of salted water to the boil and cook the baby leeks for 2-3 minutes, or until tender. Drain and set aside.
To serve, remove the terrine from the fridge 25-30 minutes before serving, then cut into 8 x 2cm/¾in thick slices. Divide between eight plates, place the baby leeks on top, spoon the purée to the side and garnish with the reserved dressing.
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