Snow day fondue

Cosy jumpers, roaring fire, enough melted cheese and wine to sink a battleship – what could be better? If you don’t have a fondue set, don’t worry, a good cast-iron or copper pot warmed through will keep the fondue warm and silky until you’re scraping the bottom for the last smidge to go on your bread!

SERVES 6–8

500g 12 2tbsp 2 1 pears sourdough asparagus baby butter and/or new loaf, spears apples potatoes cut into

4cm cubes

285g jar cornichons and baby

pickled onions, drained

1 2 1 celery figs, chicory, halved stick, halved cut into 4cm pieces

FOR THE FONDUE

1 Pinch small grated garlic nutmeg clove, crushed

400ml 300g Gouda white wine or Emmental, grated

300g Gruyère or Comté, grated

100g Cambozola, Taleggio or

Dolcelatte, cut into chunks

2tbsp brandy

1tbsp cornflour, plus extra if needed

FOR THE PRESENTATION

A round wooden board means pot everyone easily can reach the fondue

Skewers or long fondue forks

1 Boil potatoes for 12min or until they are fork tender but not mushy, drain, season with salt and leave to steam dry. 2 Fry the asparagus spears in the butter for a few min, then let cool.

3 Quarter the pears and/or apples, leaving the skin on. Cover with a damp tea towel.

4 Leave the cubed sourdough open to the air to help it dry out a little.

5 Pour all the fondue ingredients – except the brandy and cornflour

– into a large pan and gently bring to a simmer, stirring all the time. Season with salt and pepper.

6 Once the cheese has melted and the wine has started bubbling, turn the heat down.

7 Make a slurry with the brandy and cornflour and stir into the fondue. Keep it on the heat until the mixture thickens and becomes smooth, then remove from the heat. If it splits or looks grainy, add another tbsp cornflour with a little water and stir continuously over the heat to bring it back together.

To assemble

1 Pour the cheese mixture into a warmed fondue, cast-iron or copper pot and place in the middle of the board. Add a little freshly grated nutmeg to the top of the fondue.

2 Add the cornichons and onions to the board in little ramekins, then fill the board with clusters of potatoes, asparagus, pears and/or apples, sourdough cubes, figs, celery and chicory. Serve immediately!