I have such fond memories of fondues as a child. We’d invite friends of the family over and the adults and children would all sit around a huge table together, sharing food, conversations and a lot of laughter. There’s just something extra special about being all gathered round dipping our forks into the fondue, jostling for that fallen piece of bread with the extra gooey cheese wrapped around it, everyone feels involved from the youngest through to the oldest, it’s such an inclusive meal.

 

 

For the kids 260g cheddar 200g emmental 125 ml milk and squeeze of lemon juice

 

Print Recipe
Cheese Fondue
Prep Time 10 mins
Cook Time 50 mins
Servings
people
Ingredients
Radishes
  • 200 g Radishes topped, tailed and halved
  • 1 tbsp olive oil
  • 1 small handful parsley chopped
  • salt and pepper
Griddled herby new potatoes
  • 500 g Baby new potatoes cleaned but not pealed
  • 1 tbsp olive oil
  • a couple of sprigs rosemary
  • salt
Griddled Cauliflower
  • 1 Cauliflower
  • 1 tbsp olive oil
  • a couple of sprigs thyme
Padron Peppers
  • Padron peppers
  • olive oil
Cheese Fondue
  • Garlic clove peeled
  • 300 ml White Wine acidic, something like Picpoul de Pinet
  • 400 g Emmental grated
  • 400 g Gruyere grated
  • 2 tsp Cornflour
Other Ingredients
  • carrots cut into batons
  • Chicory ends trimmed off
  • Ghurkins
  • 1 small loaves crusty bread I used sourdough and granary
Prep Time 10 mins
Cook Time 50 mins
Servings
people
Ingredients
Radishes
  • 200 g Radishes topped, tailed and halved
  • 1 tbsp olive oil
  • 1 small handful parsley chopped
  • salt and pepper
Griddled herby new potatoes
  • 500 g Baby new potatoes cleaned but not pealed
  • 1 tbsp olive oil
  • a couple of sprigs rosemary
  • salt
Griddled Cauliflower
  • 1 Cauliflower
  • 1 tbsp olive oil
  • a couple of sprigs thyme
Padron Peppers
  • Padron peppers
  • olive oil
Cheese Fondue
  • Garlic clove peeled
  • 300 ml White Wine acidic, something like Picpoul de Pinet
  • 400 g Emmental grated
  • 400 g Gruyere grated
  • 2 tsp Cornflour
Other Ingredients
  • carrots cut into batons
  • Chicory ends trimmed off
  • Ghurkins
  • 1 small loaves crusty bread I used sourdough and granary
Instructions
Preperation
  1. Preheat the fan oven to 200c and bring 2 large saucepans of salted water to the boil.
Roast Radishes
  1. Mix the halved radishes in the olive oil, season with salt and pepper and place cut side down in a roasting dish.
  2. Cook in the oven for 10 minutes until they're slightly soft but still have some bite and browning at the edges. Turn the oven off and keep the radishes warm in the oven until you're ready to serve. While they're roasting prepare the rest of the vegetables.
Griddled Cauliflower and getting the new potatoes started
  1. Par boil the cauliflower for 5 minutes and drain.
  2. Put the new potatoes on to boil in salty water in the other saucepan at the same time, these will take 10 minutes or until it's easy to put a knife in one.
  3. Toss it in a bowl with the oil and thyme.
  4. Griddle the cauliflower so that you get char grill lines chars on each side.
  5. Keep warm in the oven.
Griddled new potatoes
  1. Once cooked, drain and mix the potatoes in a bowl with the rosemary, olive oil and some salt.
  2. Griddle the potatoes for 4-5 minutes until they have good char grill marks then keep them warm in the oven.
Padron peppers
  1. Fry in oil until lightly brown. Leave in the oven to keep warm.
Bringing it all together
  1. Cut the loaves of bread into chunks and put on a serving dish.
Cheese Fondue
  1. Rub the clove of garlic on the bottom of the fondue pot and discard the clove. Put the pan on a low heat on the hob and add the wine, heat it to a simmer.
  2. In one bowl, mix 1 teaspoon of the cornflour with the grated emmental, in a separate bowl mix the rest of the corn flour with the grated gruyere and set aside.
  3. Add the emmental to the wine in the fondue pot. Keep stirring it in with a whisk, when it's melted add the gruyere and keep stirring until it's all melted.
  4. Take the radishes, potatoes, cauliflower and padron peppers out of the oven and arrange some of each on a couple of boards or serving dishes along with the carrots, chickory and gherkins.
  5. Sprinkle the chopped parsley on the radishes.
  6. Bring to the table along with the bread.
  7. Take the fondue to the table and place above some candles or a burner to keep it melted.
  8. Use the fondue forks to dunk chunks of bread and vegetables into the melted cheese.
Tip
  1. If you do not want to use wine, use a squeeze of lemon juice instead.
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