THIS is a useful summer recipe when you want a dish that is easy to make, feeds large numbers, and looks smart and bold. It is a flexible recipe and you can vary the ingredients as you like. Pureed spinach mixed with feta cheese, mint, coriander and egg makes an excellent Greek-style filling. Chopped shitake mushrooms sauteed with onions and garlic and finished with a little cream and egg is also very successful. And layers of grilled eggplant, spring onions, and red and yellow peppers sandwiched between the chicken looks very attractive. TERRINE OF CHICKEN WITH RED PEPPERS AND PESTO Serves 8-10 * 1 kg boneless, skinless chicken breasts * olive oil, salt, black pepper * 3 large red peppers Pesto * 3 large garlic cloves * 2 tbs pine nuts, 1 tbs grated Parmesan * Large handful basil leaves * Salt and black pepper * About 1/4 cup olive oil Flatten the chicken breasts slightly and marinate for an hour or so with the olive oil, salt and black pepper. Grill or roast the peppers over high heat until the skin is charred, then peel, core, slice and season with a little salt and pepper. Make the pesto by pounding the ingredients in a pestle and mortar or liquidising them together to form a thickish puree. This recipe will make more pesto than you need, but the leftovers will keep well in a jar in the fridge. Spread some pesto on one side of the chicken breasts and layer, pesto side up, into a terrine or baking pan. Halfway up, layer in the peppers and finish with the chicken. Pour in any remaining marinade juices, cover with a lid or tinfoil, and bake for 30 minutes on Mark 4, 180 degrees Celsius, or 350 degrees Fahrenheit. When ready, cool then press the terrine down with weights of some kind. Leave overnight. This will make the terrine easier to slice. Serve the terrine with a leafy green salad and a new potato salad. A sauce made with equal parts of sour cream, mayonnaise and yoghurt flavoured with lots of salad herbs such chives, parsley, basil and coriander, goes very well with the chicken.