Prep time:

Cooking time: 20 minutes

Total time:

Serves: 4

220g Gruyère cheese, grated

220g Emmental cheese, grated

250ml white wine

2tsp lemon juice

1tbsp kirsch (optional)

1tsp cornflour

½ clove garlic

items to dip: small pieces crusty bread, crudites, smoked ham etc

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol? 1. Making fondue is very simple – in theory. First rub the fondue pot with … Continue reading "Cheese Fondue"

Unfashionable? Maybe. Cheesy? Definitely! But a fondue is such fun – and the ultimate sharing food. What could be better on a cold February day than dipping crusty bread and crudités into a delicious blend of melted cheese and alcohol?

1. Making fondue is very simple – in theory. First rub the fondue pot with a little garlic (or grate a tiny bit into a pan). 

2. Add the wine to a heavy-based pan and warm to simmering point (most of the alcohol evaporates as the wine heats). 

3. Mix lemon juice with cornflour (adding cornflour helps to bind the mixture) and whisk into wine. Slowly add the cheeses and combine until melted and mixed together. 

4. Transfer to a fondue set (or use a warmer/tealight heater) and keep the cheese gently bubbling. The main problem is that the mixture can curdle and separate if the process is rushed, or if the cheese is overheated. 

5. Serve immediately and use skewers/fondue forks to dip small chunks or cubes of bread etc. into the pan.

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...