Ingredients: 8 canapé size pieces of toasted bread 100 g Roquefort cheese 100 g quince paste 1 sp honey Method: Cut the quince paste and the cheese into equally sized cubes. Place a piece of quince paste and a piece of cheese on each piece of toast. Finally, drizzle the canapés with honey.

Ingredients: 400 g quince paste 400 g goat’s cheese 200 g duck foie 1 sp sugar Method: Cut the quince paste, cheese and foie into slices. Place in a dish in mille-feuille style layers, alternating foie, quince paste and cheese, finishing with a layer of cheese. Sprinkle a little sugar over the top and caramelise

Ingredients: 4 slices of bread 1 apple  50 g soft cheese, grated 150 g quince paste 1 sp honey Method: Cut each slice of bread into four small squares. Cover each piece with a small slice of quince paste measuring the same size. Peel and grate the apple, adding a few drops of lemon juice