Mix mince and egg whites. Cover and refrigerate for 20 minutes. Gently stir through cream, tomatoes and herbs. Season with salt and pepper

Line base and sides with baking paper, leaving overhang. Line with slices of prosciutto, slightly overlapping

Place a third of the chicken mixture in base, arrange peppers over. Spoon another third of the chicken mixture on top and then spinach. Finish with the remaining chicken mixture.

Fold in prosciutto, cover with a piece of baking paper

Place terrine in deep baking dish, pour enough hot water to come 1/2 way up the sides.

Bake in a 160°C preheated oven for 1 1/2 - 2 hours, until juices run clear when tested with a skewer.

Remove terrine from water and allow to cool for 30 minutes, then carefully pour out juices from pan. Refrigerate overnight

Serve with gherkins, extra spinach leaves and crusty bread