Trim the chicken breast into a neatly shaped portion and season with salt and pepper. Heat the oil in a pan and seal the chicken on both sides to brown. Remove from the pan and allow to cool. Place the sliced mushrooms in the same pan with the parsley, thyme and season with salt and pepper. Cook for a few minutes, allow to cool then mix in the liver pate`. Meanwhile, roll out the puff pastry and brush all over with the mustard and lay over the Parma ham. Place the sealed chicken breasts on top, cover with the remaining pastry, seal the edges tightly. Place on a baking tray and bake at 175c for 30- 35 minutes.

Meanwhile place the cauliflower in a greased deep roasting dish and season with salt and pepper. To prepare the béchamel, melt the butter in a pan, add in the flour and mix into a paste. Gradually stir in the warmed milk then cook gently for 2 minutes over a low heat stirring continuously. Season with nutmeg and stir in the grated cheese. Pour over the cauliflower and bake in the oven for 15-20 minutes until golden brown.