Instructions: Line 4 pastry cases 10cm in diameter and 2cm in height with the pastry.

Place a circle of greaseproof paper on the base of each pastry and add a few baking beans.

Bake in the oven preheated to 190 degrees C/375 degrees F/gas mark 5 for about 8 minutes then remove the paper and beans and bake until golden.

Fry the artichokes in a little oil until warm and slightly coloured then cut each one into quarters.

Moisten the duxelles with a little cream and warm through.

Then pile the mixture equally into the pastry cases.

Place the artichoke hearts on top of the duxelles and pour over the hollandaise sauce chinned out with a little cream or water.

Glaze under a hot grill.

Heat the stock.

Fry the wild mushrooms in the butter and a little oil.

Season.

Drain offexcess fat on kitchen paper.

Presentation

Place the glazed tartlets in the centre of individual plates.

Surround with little piles of wild mushrooms.

Spoon the sauce around and garnish each with a sprig of chervil.

Serves 4 as a starter

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