IN SEASON


CHEDDAR AND CIDER FONDUE


A great sharing option for guests to come back to! This version is made from quintessentially British cheeses, as well as the West Country’s favourite tipple.


SERVES 2-3


430g thinly sliced or coarsely grated cheese, e.g. 150g mature Cheddar, 150g Double Gloucester and 130g Somerset Brie (all rinds removed) 2 tsp cornfl our or potato fl our 175ml dry but fruity cider 1 tbsp medium-dry cider or Calvados/ cider brandy Freshly ground white or black pepper Crusty wholemeal or granary rolls, cubed, to serve Apple wedges, to serve


You will also need a cast-iron cheese fondue set


1 Toss the cheese with the cornfl our. Set aside until it has come to room temperature.


2 Start off the fondue on your cooker. Pour the cider into your fondue pan and heat until almost boiling. Remove from the heat and tip in about one-third of the cheese. Keep breaking up the cheese with a wooden spoon using a fi gure-of-eight motion.


3 Once the cheese has begun to melt, return it to a very low heat, stirring continuously. Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes, less with practice). If it seems too thick, add some more hot cider. Add the brandy and season with pepper


(preferably white, as the grains won’t show).


4 Place over your fondue burner and serve with the cubes of bread. Use long fondue forks to dip the bread in, stirring the fondue often to prevent it solidifying. Have wedges of apple on hand to refresh you between mouthfuls of fondue.


Fireside Feasts & Snow Day Treats, published by Ryland Peters & Small. Recipe by Fiona Beckett.


FOODLOVERMAGAZINE.COM | 13


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