METHOD

  1. Place grated cheeses in large bowl and toss in cornflour making sure all cheese evenly coated. Season with pepper.
  2. Warm up the wine in a non-stick pan when hot gradually add the cheese whisking constantly.
  3. When all cheese added bring to a gentle bubble and whisk until smooth and glossy
  4. Stir in fresh parsley
  5. Rub the garlic around your fondue dish and discard
  6. Pour your fondue into the dish and serve immediately. Keep fondue warm to stop it getting too thick.
  7. Serve with baguette, balsamic pickled onions and cherry tomatoes
  8. Serves 4 as a snack or starter and 2 as a main course with a crunchy green salad

 

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