6 Rooster peeled
1 clove garlic
20 slices chorizo sausage
250g crème fraiche
60g mature cheddar or Lincolnshire poacher
1. Slice the potatoes and boil in lightly salted water until tender but not fully cooked. Drain but do not rinse.
2. Place in a bowl with the crème fraiche, crushed garlic and thinly sliced chorizo. Fold gently and then lightly season.
3. Layer this mix into an ovenproof dish and place in an oven at 180c for 15 minutes then sprinkle over the cheese and continue to cook for a further 10 minutes.