Ingredients

• 1 sweet potato
• peeled and cut into thick wedges
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 1 tbsp fresh chives
• chopped
• 150g/5½oz St Agur blue cheese
• 100ml/3½fl oz double cream
• 50ml/2fl oz white wine
• 1 tbsp fresh chives
• chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the wedges
• place the sweet potato wedges into a saucepan of boiling water and blanch for two minutes. Drain and pat dry with kitchen towels.
• Place the sweet potato wedges on a baking sheet
• drizzle with the olive oil and season
• to taste
• with salt and freshly ground black pepper.
• Place in the oven and bake for ten minutes
• or until cooked through.
• Remove from the oven
• transfer to a warm bowl and sprinkle with chives.
• To make the fondue
• place the cheese
• cream and wine into a small saucepan over a medium heat. Once the cheese has melted
• add the chopped chives and stir well.
• Pour the sauce into a warm bowl and serve beside the sweet potato wedges for dipping.