Mediterranean Jellied Chicken

(SERVES 4)

• 15 ml/1 tbsp powdered gelatine
• 300 ml/ ½ pt/ ¼ cups chicken stock, made with 1 stock cube
• 45 ml/3 tbsp lemon juice
• 75 ml/5 tbsp low-calorie mayonnaise
• 1 spring onion (scallion) finely chopped
• 3 celery sticks, chopped
• 1 red (bell) pepper, chopped
• 5 cm/2 in piece cucumber, chopped
• 5 ml/1 tsp chopped basil
• 6 stuffed olives, sliced
• 350 g/12 oz/3 cups cooked chicken, chopped
• Salt and freshly ground black pepper
• Lollo rosso lettuce leaves
• A basil sprig

To Serve:

• 450 g/1 1b baby new potatoes, boiled
• Mixed Salad

Dissolve the gelatine in the stock according to the packet directions. Stir in the lemon juice. Leave to cool. When cold, whisk in mayonnaise and chill until the consistence of egg white, the fold in the prepared vegetables, the basil, olives and chicken. Season to taste. Turn into a fluted mould. Chill until set. Loosen the edges and turn out onto a bed of lollo rosso leaves. Garnish with a basil sprig and serve with boiled new potatoes and Mixed Salad.