Creamy blue cheese dressing (grated frozen blue cheese) on a wedge salad

Combine mayonnaise, sour cream or creme fraiche and buttermilk, more buttermilk for a thinner dressing.

Add grated garlic, black pepper, dry mustard, cayenne, salt, sugar and Worcestershire; whisk thoroughly.

Freeze the blue cheese at least an hour, then grate it into the dressing a little at a time, stirring between additions so it stays suspended.

Whisk, cover and refrigerate at least three or four hours, better overnight.

Serve over a quarter head of iceberg with red onion and cherry tomatoes, with more cheese grated on top.