Blend the chicken, eggs and truffle oil until you achieve a well-mixed paste.

Now hand mix the paste with the breadcrumbs, carrots, onion, pistachios, mustard, nutmeg, a good pinch of salt and a good grinding of freshly cracked pepper. Make sure it’s sticking together with all ingredients well distributed throughout the mix.

Split the leek stalk in half lengthways and blanch until soft in salted boiling water.

Choose a meatloaf tin to accommodate the mix or choose small individual tins for the number of guests.

Line tins with baking paper then line the paper with strips of blanched leek.

Fill tins with meatloaf mix just short of the top of each tin then fold over excess leek strips to cover the top.

Bake tins in a large roasting pan with hot water three quarters up the side of tins at 180°C for a time to suit the size of tins. You need to achieve an internal temperature of 70°C in the meatloaf. Small about 30–40 mins, larger about 75 minutes.