Recipe Inspiration

Ingredients...

10g garlic, peeled 

250ml dry cider

500ml Essential Cuisine Béchamel Sauce (made up with water, as per instructions)

8g Essential Cuisine Cheese Stock Mix

250g mature cheddar cheese, grated

2g freshly ground nutmeg

2g cayenne pepper

25ml dry sherry

Fresh crusty bread, cut into squares

Method...

1. Rub the cut side of the garlic around the inside of the pot, then place the pot on the stove.
   
   
2. Pour in the cider and bring almost to the boil.
   
   
3. Whisk in the Essential Cuisine Béchamel Sauce and Cheese Stock Mix, bring up to the simmer, gradually add the cheese, stirring with a wooden spoon until melted into the sauce.
   
   
4. Stir in the spices and sherry, transfer the pot to the table, over a low burner to keep warm.
   
   
5. Place the bread squares or vegetables of your choice into bowls and skewer these with fondue forks before dipping into the cheese fondue.

Chefs Tip:

We have used Cheddar cheese instead of the traditional Swiss cheese, combined with dry cider for a real West country taste. You can also use raw or cooked vegetables and new potatoes instead of bread, but fresh bread really does soak up all that lovely cheese sauce!