Chicken, spinach and broad bean terrine

1. Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.
   
   
2. Heat oil in a small frying pan on medium. Saute eschalots and thyme 1-2 minutes,
   until tender. Remove from heat.
   
   
3. In a food processor, combine cooled eschalot mixture, chicken thigh fillets,
   50g chopped speck fat and egg. Process until well chopped.
   
   
4. Line loaf pan with spinach leaves, allowing 5cm overhang on both long sides.
   
   
5. Cut remaining speck into 1 x 2cm pieces. Spread one-third processed mixture
   into mould. Scatter with half speck and broad beans. Cover with 2 slices chicken breast. Season to taste and scatter with tarragon leaves.
   
   
6. Repeat layers, finishing with remaining third of thigh mixture. Fold spinach leaves over. Cover with foil.
   
   
7. Place loaf pan in a small baking dish. Pour enough boiling water into baking dish to come halfway up sides of loaf pan. Bake 45-50 minutes, until juices run clear.
   
   
8. Chill loaf pan overnight, weighed down with heavy cans to compress. Serve in
   slices with tomato wedges and crusty bread.