Layered Chilli-Lime Potato Terrine with Chicken and Avocado

Boil the potatoes. Cover the potatoes with cold water in the large saucepan, bring to the boil, then simmer for 25-30 minutes until a knife slides through with no resistance. Starting them in cold water lets them heat through evenly instead of cooking outside before the centre softens. Drain and peel while still warm, since the skins pull away far more easily than once they've cooled.

Mash and season the base. Rice or mash the warm potato until completely smooth, cool for 10 minutes, then work in the ají amarillo paste, lime juice, oil and 3/4 tsp salt. Mix until it turns an even yellow and feels like a soft, pliable dough - this starchy mash is what holds the layers together once chilled. Leave it to cool completely before building the terrine, or the layers will slump.

Poach the chicken. Bring the chicken and water to a bare simmer in the medium saucepan, cover and cook gently for 15-20 minutes until a thermometer reads 74°C at the thickest part. Poaching low and slow in liquid keeps the breast moist rather than drying it out, while 74°C confirms it's safely cooked through. Lift out and cool for 10 minutes before shredding.

Mix the chicken filling. Once the chicken is completely cool, shred it finely and stir through the mayonnaise, onion, lime juice, 1/4 tsp salt and the pepper. Letting the chicken cool fully first stops the mayonnaise from splitting or turning watery. The filling should be creamy enough to spread but hold its shape on a spoon.

Boil and chill the eggs. Lower the eggs into boiling water and cook for 10 minutes so the yolks are fully set, then plunge them straight into iced water. The sudden chill stops the cooking instantly and keeps a grey ring from forming around the yolk. Peel once cold and slice for garnish.

Dress the avocado. Slice the avocado flesh and toss it gently with the lime juice. The acid clinging to the cut surface slows the browning that happens when avocado meets air, keeping the slices fresh-looking until you're ready to assemble.

Layer and chill. Press a quarter of the potato mixture into the base of each ring mould, or a third into the lined tin, then add a layer of chicken, a layer of avocado, and finish with the remaining potato smoothed flat. Cover and chill for at least 1 hour so the layers firm up and hold together when sliced. The cold potato dough sets almost like a terrine, giving clean, distinct layers once turned out.

Unmould and serve. Run a knife around the edge and turn each terrine out onto a plate, then top with the egg slices, an olive and a few parsley leaves. Serve straight from the fridge, as this dish is eaten fully cold rather than warmed. The cool, creamy potato against the savoury chicken filling is the whole point of this layered classic.