Cooked & Sliced Three Bird Roast

We were enjoying the finger-lickingly fantastic leftovers from one of Claire Symington’s Three Bird Roasts (see page 8) when one bright spark said: “Why don’t we cook them here to save customers the trouble and sell them ready-carved?” Genius. So that’s what we do. Each slice resembles a layered terrine and tastes even better. Great for picnics or serve cold as part of a party buffet.