Impress your guests by flavouring your fondue – try coriander, chopped green chillies with a sprinkle of chilli oil, sriracha or kimchi
- Serves: 4 persons
- 1garlic clove
- 400g grated cheese (gruyère, comtè and emmental are classic but you can use cheddar and other hard cheeses)
- 175ml white wine (or cider or beer)
- 1tbsp cornflour
- 500g cooked baby potatoes
- 1-2 baguettes cut into cubes or halved slices
- sharply dressed salad
Step 1Rub a cut garlic clove all over the surface of a fondue pot, heavy-based pan or ovenproof dish.
Step 2Put 400-500g of grated cheese (gruyère, comté and emmental are classic but you can use cheddar and other hard cheeses – there’s a great selection at shop.olivemagazine.com) into the pot, add 175ml of white wine (or cider or beer, see tip above) and very slowly start to heat the mixture.
Step 3When the mixture is looking like a melted mass, mix 1 tbsp of cornflour with a little more white wine to make a paste and stir this in.
Step 4Continue to heat, stirring occasionally, until the cheese has completely melted into the wine and is smooth. At this point you can stir in any extra flavours. Now keep the fondue warm so the cheese stays melted and serve it with 500g of steaming hot cooked baby potatoes, 1-2 baguettes cut into cubes or halved slices, pickles and extra bits, and a sharply dressed salad.