Cheesy Nuggets with Smoky Garlic Wedges

Chicken nuggets

With blue cheese sauce, smoked roast garlic and herb rooster potato wedges

Made from


  • Chicken nuggets (8 per portion)
  • 1 garlic bulb
  • 250g rooster potatoes, cut into wedges
  • 2tbsp chopped parsley
  • 1tbsp chopped rosemary
  • 1tbsp thyme leaves
  • Olive oil
  • 50g Roquefort or blue cheese
  • 100ml cream


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.

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