less than 30 mins
less than 10 mins
Serves 4
Hairy Bikers recipes
From Hairy Bikers' Best of British
Ingredients
For dipping
- small pickled onions, drained
- cubes of crusty bread, such as sour dough, baguette, wholegrain or rye
- cherry tomatoes, radishes, celery batons, baby gem lettuce leaves, spring onions
- farmhouse pickle
For the fondue
- 250g/9oz mature cheddar, grated
- 2 tbsp cornflour
- 1 tsp English mustard powder
- 1 small garlic clove, peeled
- 200ml/7fl oz pale ale
Method
-
Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.
-
In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together.
-
Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.
-
Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added.
-
Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served.
-
Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.)