Roast chicken, red pepper deli terrine
Artichoke hearts are available canned or preserved in oil or vinegar in a jar from most supermarkets.
- Cut the top off the 21cm x 8cm loaf of white bread to create a lid then remove breadcrumbs, leaving a 2cm-thick edge around the base and sides. Spread quarter-cup of measured aïoli over base and sides. Slice cooked chicken and place half the chicken over the base of the loaf with artichoke hearts and olives on top.
- Place remaining chicken over olives with pepper pieces on top. Drizzle with remaining aïoli. Replace bread top and firmly wrap the loaf in plastic wrap. Place in the refrigerator for one to two days. Cut into thick slices to serve or take for a picnic lunch.