Ingredients

• 2 chicken breasts
• boneless and skinless
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 225g/8oz green beans
• topped and tailed
• 12 slices parma ham
• 500g/1lb 2oz Stilton cheese
• thickly sliced
• 150g/5oz green beans
• tailed
• 150g/5oz broad beans
• handful rocket
• 75g/3oz walnuts
• roughly chopped
• 1 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 6 tbsp extra virgin olive oil
• 110g/4oz Stilton
• crumbled
• salt and freshly ground black pepper

Directions

• Preheat the oven to 190C/375F/Gas 5.
• For the loaf
• season the chicken breasts with salt and freshly ground black pepper and rub with a little olive oil.
• Place the breasts into a roasting tray and place in the oven to roast for 20-25 minutes
• or until completely cooked through. Remove from the oven and allow to cool slightly
• then slice the breasts thickly and set to one side.
• Meanwhile
• bring a small pan of lightly salted water to the boil and add the green beans. Boil for 5-6 minutes until tender. Drain off the hot water and refresh in iced water
• then drain once more.
• Line a small loaf tin with cling film. Place the parma ham into the loaf tin
• covering the bottom and sides
• leaving a little excess hanging over the top edges.
• Place half of the chopped chicken pieces into the bottom of the tin and top with a layer of Stilton cheese slices. Top with half the green beans
• laying them lengthways down the length of the loaf tin.
• Repeat with a second layer of chicken
• Stilton and beans.
• Using the cling film for leverage
• pull the parma ham over the top of the last layer of beans to enclose the layers with ham.
• Place two or three heavy tins on top to press down and compact the loaf and place into the fridge for one hour to set.
• For the salad
• bring a small pan of lightly salted water to the boil and add the green beans. Boil for 5-6 minutes until tender. Drain off the hot water and refresh in iced water
• then drain once more.
• Place the beans into a bowl and add the broad beans
• rocket and walnuts.
• In a small clean bowl
• whisk the mustard
• vinegar and olive oil together then crumble in the Stilton cheese and season
• to taste
• with salt and freshly ground black pepper. Pour the dressing over the mixed bean salad and mix together to evenly coat.
• To serve
• cut two thick slices of loaf per person and arrange the slices onto plates with a spoonful of salad alongside.