FONDUE AU FROMAGE

Origin: Switzerland | Allergens: milk, gluten | Serves 4

Food is meant for sharing. The ideology of gathering around the kitchen table indoors, or a campfire outside, is a key element of where my passion for cooking originates.

Fondue epitomises this culinary philosophy, as consumers delve pieces of speared bread into the molten cheese. Now synonymous with social gatherings worldwide, fondue remains a popular national dish in its place of emergence, Switzerland.

For many it evokes memories of Alpine excursions in either hiking boots or skiwear but it is just as happiness-inducing in the Great British outdoors.

For this particular cheese creation, the Neuchâteloise combination of Gruyère and Emmental went down a delight with Carey, Daniel and me. A bubbling pot on a lowland campsite would conjure smiles and satisfaction comparable with ours, though.

INGREDIENTS

Small glass of white wine (or non-alcoholic alternative), 1 garlic clove, ½ lemon,

200g of Emmental, 200g of Gruyère,

50g cornflour/sauce flour, salt and pepper Accompaniments: sliced baguette, cornichons

METHOD

Add your wine to a saucepan with one crushed, peeled clove of garlic and bring to a simmer. Grate all of your Emmental and Gruyère. Remove the garlic clove and add the grated cheese to the pan. Stir until all the cheese has melted, taking care that the mix does not burn. Add the cornflour/sauce flour a little at a time to thicken the sauce, stopping when it has reached your desired consistency. Squeeze half a lemon into the mix, season, stir and then serve whilst warm and melted. If the mix begins to solidify as it cools, reheat on the stove. Serve with sliced baguette and crunchy cornichons.