Serves 4

Ingredients

• 16 heads of tinned artichoke hearts
• 175g/6.25oz soft goats cheese
• 2 tablespoons butter
• 50g/1.75oz sugar
• Salt and pepper
• 4 round discs of puff pastry
• Half a sweet red pepper
• 2 tablespoons chopped green olives
• 2.5cm/1 inch cucumber, finely diced
• 1 clove garlic, finely chopped
• 1 tablespoon chopped chives
• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon V8 tomato juice (optional)

Instructions

1. Preheat oven to 200C/400F/Gas mark 6
2. Heat the butter in single 'Tatin' moulds (individual tart tins) and add the sugar. Bring to a light caramel.
3. Trim the artichoke hearts, cutting one side flat. Chop the trimmings and mix with goats cheese and salt and pepper.
4. Put the artichokes, cut side down, into the tatin moulds.
5. Spread the puff pastry discs with the goats cheese mix and lay them, cheese side down, on top of the artichokes. Gently push each pastry disc so that it sticks to the artichokes.
6. Bake in the oven for about 10 minutes, and carefully turn out when cooked.
7. Meanwhile, dice the trimmed red pepper very finely and add to the olives.
8. Mix these with the cucumber, garlic and chives.
9. Add the oil, soy sauce and tomato juice (optional) and season.
10. Serve the tarts on a salad base with the dressing drizzled over and around.

Specific conditions:
Loss of weight/appetite

Nutritional information (approximate values per portion)
Energy: 625 kcal; Protein: 16g; Fat: 46g (of which saturates: 15g); Carbohydrate: 43g; Fibre: 0.8g.

Cancerbackup thanks Brian Turner for contributing this recipe.