Cheese fondue

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

From Saturday Kitchen

Ingredients

For the cheese fondue

1 garlic clove, halved
200ml/7fl oz white wine
2 freshly ground black peppercorns
2 freshly ground pink peppercorns
2 thyme sprigs
1 bay leaf
150g/5½oz cheddar, grated
200g/7oz gruyère cheese, grated
100g/3½oz Lancashire cheese, crumbled
150g/5½oz strong flavoured, washed rind soft cheese, chopped
100g/3½oz Parmesan, grated
3 tbsp cornflour
1 tbsp grappa or white Port
For dipping
50g/1¾oz cornichons
100g/3½oz party onions
2 apples, cut into wedges
2 pears, cut into wedges
4 celery sticks
50g/1¾oz walnut halves
1 fennel bulb, sliced into fingers
½ bunch radishes, quartered
1 head red chicory, trimmed and separated into leaves
selection of salami and cured meats

Method

Rub the inside of the fondue pot vigorously with the garlic halves. Add the wine, peppercorns, thyme and bay leaf to the pot and bring to the boil.
Toss the cheeses in a bowl with the cornflour. Lower the heat and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.
Simmer gently until the mixture is smooth and glossy, taking care not to let the fondue burn or boil. Stir in the grappa and keep the fondue warm while serving.
To serve, arrange the accompaniments on a large platter and use fondue prongs to dip these into the pot.