An indulgent side for roast chicken – well, that’s what we had it with and it was pretty good. If you replace the Gorgonzola with Stilton and a vegan ricotta, this would also make a mouthwatering veggie meal.
Roasties, red onions and Gorgonzola sauce
Ingredients serves 4
1kg large Jersey Royal potatoes, quartered
2 small red onions, cut into wedges
2 sprigs fresh thyme, leaves only, plus extra for garnish
2 tbsp extra virgin olive oil
250g tub ricotta
125g Gorgonzola cheese, diced
How to prepare
Preheat the oven to 220°C, gas mark 7. Place the potatoes and onions in a roasting dish with the thyme leaves, oil and seasoning. Roast for 30 minutes until tender and golden.
Meanwhile, gently heat the ricotta and Gorgonzola cheese together in a small pan for 2-3 minutes. If a little thick, you can stir in some milk. Add some seasoning to taste and serve in a jug or gravy boat.
If doing the veggie option, serve with roasted tomatoes and green salad leaves.
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