Serves 2 as a simple supper or 4 as a starter
Ingredients
1 clove of garlic
1 large glass of white wine, plus a little extra
200g Gruyere cheese, grated
200g Raclette, grated
200g Comté, grated
3 tsp cornflour
Salt and black pepper
Olive oil
Any or all of these are delicious dunked into the cheese
Asparagus tips
Tender stem broccoli
Small red skinned potatoes
Vine tomatoes
A rump steak
Baguette
Method
Pre-heat the oven to 190C and cook the halved potatoes in salt and olive oil for 30 minutes.
If you don’t have a fondue set, use a small Le Creuset and set in the middle of the table on a heatproof board, if the cheese needs re-heating put it back on the heat for a few minutes.
Slice the garlic clove in half and rub the insides of the Le Creuset with the clove.
Add the wine and bring to the boil, turn down the heat. Add the grated cheese gradually, stirring all the time until it melts.
Meanwhile heat a little olive oil in a griddle pan and cook the vegetables. Add the steak to the griddle and cook for 3 minutes each side.
Mix the cornflour with a few teaspoons of white wine to form a paste and stir into the cheese. This will make a smooth, creamy fondue.
A really good stir and some elbow grease will bring the fondue back if it begins to separate. If that isn’t working, a squeeze of lemon juice or another teaspoon of cornflour should do the trick.
A pinch of sea salt and a grind of black pepper to season and you’re ready to feast.
