Fondue with mini roasties

Crispy roast potatoes dipped in melted cheese – absolute heaven! Serves 6-8 • Ready in 45 mins 750g baby new potatoes, halved if large 2tbsp olive oil 3 sprigs of thyme 100g Comte cheese, grated 100g Gruyere cheese, grated 100g Emmental cheese, grated 2tsp cornflour 1 garlic clove, halved 350ml dry white wine small glass of Calvados or kirsch

1 Heat the oven to 200C/Gas 6. Tip the potatoes into a large roasting tin, drizzle over the oil and toss with the thyme and a pinch of sea salt. Roast for 20-25 mins until cooked and golden.

2 Meanwhile, mix together the cheeses and cornflour. Rub the base of a pan with cut sides of the garlic, then discard. Add the wine to the pan and heat until simmering gently.

3 Gradually add the cheese, a handful at a time, stirring and melting between each addition. When all the cheese has been added and the mixture has thickened slightly, stir in the Calvados or kirsch. Pour into a bowl, top with a grinding of black pepper, and serve with the potatoes for dipping.

Per serving (to serve 6): 387 cals, 21g fat, 11g sat fat, 21g carbs

TIP Chunks of crusty baguette are an easy alternative to potatoes, or the cheese fondue is also good served with lightly cooked cauliflower and mushrooms