• TO DRINK: Avontuur Vintner’s Blend 2011 Chardonnay/Pinot Noir – a gorgeous fruity summer wine.


    Serves: 4
    Cooking Time: 30 mins


    • 320g chicken breasts, cooked
    • 5 dried apricots, finely chopped
    • 15ml (1 tbsp) fresh chives, finely chopped
    • 15ml (1 tbsp) spring onion, thinly sliced
    • 3 piquanté peppers, finely chopped
    • 180g plain cream cheese, at room temperature
    • salt and freshly ground black pepper, to taste
    • pinch of ground paprika
    • pinch of dried chilli flakes, optional
    • 2 cucumbers
    • sprouts, to garnish
    • grilled bread, to serve



    Shred the chicken into bite-size pieces. Combine with the chopped apricot, chives, spring onion andpiquanté peppers. Gently fold in the cream cheese.


    Season and add the paprika and chilli flakes if using.


    Use a vegetable peeler and peel 12 long ribbons from the cucumber. Slightly overlap 6 ribbons on a clean surface to form a “sheet”. Place half the filling on one side of the sheet and roll up tightly to form a cylinder. Repeat with the leftover filling.


    Gently cut the terrine into rounds, top with sprouts and serve over the bread.