Appetizer with black pudding, apple, spice cake and Roquefort

Cut the spice cake in small cubes and bake them briefly, without butter or oil, on a low fire.

Peel the apples and cut them into small cubes.

Melt the butter in a non-stick pan and bake the apple cubes until golden brown on a hot fire.

Sprinkle the sugar over them and let it caramelise.

Meanwhile, cut the black pudding in thick slices and bake them in a non-stick pan with the olive oil.
Let it leak out on a paper towel and cut it into small pieces.

Cut the Roquefort into small pieces.

Divide the baked apple cubes over 12 glasses, and put the black pudding on top of them. Then add the Roquefort and the spice cake cubes.

Serve lukewarm, finishe with a bit of chervil.