With blue cheese sauce, smoked roast garlic and herb rooster potato wedges
Heat the oven to 180c.
Wrap the garlic in foil and roast for 45mins until soft and golden.
Meanwhile, boil the potatoes until just tender then drain, steam dry and toss in olive oil.
Season and roast in the oven for 25 minutes until golden and crisp.
When the garlic is roasted, smoke it in a lidded wok over woodchips for about five minutes.
Chop the herbs with the smoked, roast garlic and mix through the potato wedges. Season well.
Heat the cream in a saucepan and add the cheese until melted.
Serve the nuggets with the blue cheese sauce and wedges.