Directions

1. Dice your chicken thighs into 1.5 inch cubes
2. put chicken cubes into a deep oven dish
3. cover with pomice oil, crushed garlic cloves and sprigs of thyme
4. cover with foil and put in the oven for 90 minutes
5. once out of oven allow to cool in the oil for 20 mins, then take out of the  oil and transfer into a mixing bowl
6. soak the gelatin in some ice water
7. finely chop the parsley, capers and gherkins and add to the chicken
8. heat up the chicken stock
9. add the gelatin to the stock and whisk
10. add the stock to the chicken and add the mustard and mix thoroughly
11. taste and season
12. line the terrine mold with a double layer of cling film, and add the chicken mix
13. press down adding more liquid if needed to cover the chicken mix
14. put a heavy weight on top of the mold and leave overnight in the fridge

Parsley Mayo

15. Add all ingredients in  a food processor and blend till smooth

Burnt Carrot

16. Blanch baby carrots in boiling water till cooked
17. Transfer carrots to ice water
18. with your finger peel off outer skin
19. dry carrots on kitchen towel and use the blow torch on all sides (if you dont have a blow torch use the hob)

Garnish

20. Thinly slide radish and put in ice water till needed
21. add pea shoots to terrine to serve