Prosciutto-wrapped chicken & leek terrine

INGREDIENTS

• 4 leeks , sliced
• 4 tbsp olive oil , plus extra for greasing
• 400g mixed wild mushrooms , cleaned and sliced if large
• 2 whole garlic cloves
• few thyme sprigs
• 4 gelatine leaves
• 300ml strong chicken stock (see Know-how, below)
• 10 slices prosciutto
• 800g cooked skinless chicken meat (see Know-how, below)
• 2 handfuls of a mix of chervil , flat-leaf parsley and tarragon leaves, chopped
• small salad leaves , to serve
• spiced pears , to serve (see recipe, below)