Chicken And Ham Mould

1 tablespoon powdered gelatine
3 tablespoons water
2 x 425 g/15 oz cans chicken soup
1 teaspoon Worcestershire sauce
salt
freshly ground black pepper
x 185 g/61/2 or can pimientos, drained and
chopped
50 g/2 oz lean ham, cubed
100 g/4 oz cooked chicken, chopped
1 x 10 cm/4 inch piece of cucumber, cut into
5 min/1/4 inch cubes
Garnish:
pimiento strips
cucumber slices

Sprinkle the gelatine over the water in a heatproof bowl, then place over a pan of gently simmering water. Stir until dissolved. Mix together the soup, Worcestershire sauce and gelatine mixture. Season to taste with salt and pepper.

Add the pimientos, ham, chicken and cucumber. Mix well and pour into a 1.2 litre/2 pint mould. Leave to set, before turning out on to a serving platter. Garnish with strips of pimiento and cucumber slices.

SERVES 4