GOOEY CHEESE FONDUE POT

This week’s recipe is the perfect way to treat yourself as the nights turn a bit chillier.

It works with lots of different types of cheese but we particularly like it made with mature cheddar or Gruyère.

It’s a great way of using up chunks of cheese lurking at the back of the fridge.

We think it’s best served with crusty bread, but you can also use vegetables for dipping.

You’ll need:

300g cheese, chopped into chunks 100g cream cheese 2 tbsp milk 2 tsp flour Pepper to taste ½ jar Tracklements Onion Marmalade 1 tbsp grated Parmesan/cheddar (optional)

Method:

Pre-heat the oven to 160C/140C fan/gas mark 3/325F.

Mix together the chopped cheese. Add the cream cheese, milk, flour and pepper and mix with a spoon.

Spoon the onion marmalade into an oven-proof dish (12-15cm diameter) and spread out evenly. Top with the cheese mixture.

Bake in the oven for 25 mins or until the cheese starts to bubble.

Top with the parmesan or cheddar if using and put under a medium-high grill until it turns golden.