Annie Bell's Potted Sandwich Savouries

1. Have ready 200g cold skinless roast chicken (ideally, dark meat such as thighs) and 200g shelled king prawns rinsed and patted dry. Prepare 1 level tsp finely chopped tarragon. Finely chop the chicken (by hand) and the prawns (whiz in a food processor).
2. Melt 75g unsalted butter in a large frying pan over a lowish heat and stir in the chicken and tarragon, season well with salt and a little cayenne pepper. Remove from the heat and add a squeeze of lemon juice. Pack the mixture into a small serving bowl or pot. Repeat this process with the prawns, replacing the tarragon with 1 tsp rinsed small capers and 1&#8260,4 tsp ground mace. Cover each pot with clingfilm, leave to cool and chill for several hours until set. If wished, serve topped with a whole radish.
3. To present at the table as a pâté, top with clarified butter. Melt 100g butter in a small pan and skim off the surface foam. Press a leaf of tarragon on top of the chicken and a few capers on top of the prawns. Pour half the clear butter evenly over the top of each bowl, discarding the residue at the bottom. Cover and chill for an hour or until set.