Potato croquettes with blue cheese dip cranberries and walnuts

Cook the Green Isle Croquettes according to the packet instructions and whilst they are cooking, make the blue cheese dip. In a medium-sized bowl, mix the sour cream, mayonnaise, most of the blue cheese, saving a little for garnish, white wine vinegar, Worcestershire sauce and some seasoning together until smooth. Set aside.

Place the walnuts into a dry pan and set over a medium heat to toast. Dry fry for 5 minutes, or until the nuts start to smell toasty and fragrant then remove from the heat and coarsely chop. When the cauliflower bites are done, place them into a serving dish and drizzle over the blue cheese dip.