British Isles fondue

British Isles fondue
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This is fondue, but not as you know it. Our recipe is made with wonderful British ingredients, such as cider, whisky and ogleshield cheese.

Nutrition: per serving

Calories
765kcals
Fat
61.1g (37.9g saturated)
Protein
43.7g
Carbohydrates
5.4g (1.9g sugars)
Fibre
0.1g
Salt
3.2g
Calories
765kcals
Fat
61.1g (37.9g saturated)
Protein
43.7g
Carbohydrates
5.4g (1.9g sugars)
Fibre
0.1g
Salt
3.2g

Ingredients

  • 1 fat garlic clove, peeled and halved
  • 1 tbsp cornflour
  • 280ml dry cider (we used Westons Wyld Wood), plus 50ml extra
  • 900g mix ogleshield, gubbeen and lincolnshire poacher, rind removed, coarsely grated (around 700g prepared)
  • 1-2 tbsp whisky (optional, but encouraged; ideally not peaty)
  • Stale country loaf cut into chunks, sliced apples, celery sticks and pickled onions to serve

You’ll also need…

  • Flameproof fondue set (or use a 2 litre heavy-based casserole and a methylated spirit burner with a trivet and fondue forks)
  • Wooden spoon with a hole in the middle (not essential)

Method

  1. Put the fondue pan or casserole on the hob over a medium heat. Rub the cut sides of the halved garlic clove all over the inside, generously. 
  2. In a small bowl or jug, mix the cornflour with just enough of the 280ml cider to form a loose paste. Pour the paste into the pan with the rest of the 280ml cider, stirring with a wooden spoon until steaming. Stir in the grated cheese, then cook over a medium heat, stirring constantly, until melted and smooth. The cheese should steam but not boil. You might notice the liquid separating from the melted cheese – if this happens, whisk with a balloon whisk. 
  3. To check if the fondue is ready, stir with a wooden spoon with a hole in the middle. If the cheese covers the hole when the spoon is lifted, the fondue is ready. If it thickens too much, add the extra 50ml cider. Add the whisky at the last minute for an extra kick, if you like. 
  4. Transfer the pan or casserole from the hob to the trivet, set over the lit spirit burner, and keep the fondue on a low/medium heat. Stir every so often with a clean wooden spoon to stop the mixture catching. If it becomes too runny, turn down the heat; if it becomes stringy, turn it up. Serve with bread, apple slices, celery sticks and pickled onions. 

delicious. tips

  1. Ogleshield cheese is similar to a French raclette (ideal for melting). Gubbeen is a semi-soft, washed-rind cow’s milk cheese made in Cork, with a mild, nutty taste. Lincolnshire poacher has an acidic tang somewhere between cheddar and comté, but it melts more smoothly than cheddar. It’s worth seeking out these cheeses as they give great complexity of flavour, but note that none is vegetarian. Alternatively, ask at the deli counter for others that melt well into fondue.

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