Method

• 1.
  Place chicken or turkey, ham, cream cheese, chives and 100ml consomme in a food processor, and process until smooth. Spoon into small serving dishes or 1 larger dish, then smooth the top.
• 2.
  Cover with plastic wrap and refrigerate.
• 3.
  Place the remaining 175ml consomme in a saucepan over medium heat until just below simmering point. Meanwhile, soak the gelatine leaves in cold water for 5 minutes to soften, then squeeze out excess water. Remove consomme pan from the heat, add gelatine and stir to dissolve. Allow to cool slightly.
• 4.
  Uncover pate and press peppercorns onto surface, then cover with a thin layer of consomme mixture. Cover again and chill for 1 hour or until jelly is firm.
• 5.
  Serve the pate (it will keep in the fridge for 2-3 days) as part of a ploughman's lunch with cheddar, chutney, watercress and crusty bread.