Cheese fondue

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy
600g chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert
300ml white wine
2 tsp cornflour
3 tbsp Kirsch
1 garlic clove, peeled
Good grinding pepper
Good grating nutmeg

For the accompaniments

Carrot batons
Trimmed radishes
Radicchio, cut into spears or skinny wedges
Chicory, cut into spears or skinny wedges
Cubes toasted sourdough
Whatever else you wish to dip
1) Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted.

2) Turn the pot down to a simmer. Whisk together the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.

3) Season with pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with a selection of various vegetables to dip.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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