Pre-heat the oven to 180°C.
Grease and line a 2lb loaf tin with nonstick baking paper. Prepare the tomato loaf by combining the flour, seasoning, tarragon and Gruyere in a large mixing bowl.
Combine the milk, olive oil and eggs in a large jug and whisk well. Pour into the flour mixture and mix well to form a smooth batter. Fold in the roast chicken pieces and sun-dried tomato.
Spoon into the prepared loaf tin, smoothing the surface with the back of a spoon. Bake for 40-50 minutes until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow to cool in the tray for 10 minutes.
Carefully lift the loaf out of the tin and leave to cool on a wire rack. When you are ready to serve, arrange the parmesan shavings in the base of cardboard containers.
Top with a mixture of the rocket and lamb's lettuce. Garnish with a pinch of paprika and serve alongside the loaf cake.
Freezing and defrosting guidelines
Bake according to the recipe but do not add any toppings. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.