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Sharing pan fondue with garlic toasts, roasted radishes and asparagus

Sharing pan fondue with garlic toasts, roasted radishes and asparagus

Name: Sharing pan fondue with garlic toasts, roasted radishes and asparagus
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 200g fontina cheese (from Ocado and cheesemongers), cubed,; 250g camembert or brie, cubed (or vegetarian alternative); 1 fat garlic clove, thinly sliced; 6 fresh thyme sprigs; Glug dessert wine (or a little honey and extra-virgin olive oil); For the roasted vegetables; 250g asparagus spears; Olive oil to drizzle; 300g mixed radishes; 20g butter; For the herby garlic toasts; 1 fresh baguette, sliced 1cm thick; 4 tbsp extra-virgin olive oil, plus extra to drizzle; 1 fat garlic clove, crushed; Small bunch fresh parsley, leaves chopped

Easy
April 2017

Easy
April 2017

Serves 8
Hands-on 30 min, oven 12-15 min

Take this pan of hot, melted cheese to the table and let your guests dig in with herby garlic toasts or buttery, roasted vegetables. It’s an easy starter that’s guaranteed to go down a treat.

Vegetarian recipes

Nutrition: per serving

Calories: 431kcals
Fat: 25.9g (11.7g saturated)
Protein: 18g
Carbohydrates: 29.1g (3.4g sugars)
Fibre: 2.7g
Salt: 1.4g

Nutrition: per serving

Calories: 431kcals
Fat: 25.9g (11.7g saturated)
Protein: 18g
Carbohydrates: 29.1g (3.4g sugars)
Fibre: 2.7g
Salt: 1.4g

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Ingredients

200g fontina cheese (from Ocado and cheesemongers), cubed,
250g camembert or brie, cubed (or vegetarian alternative)
1 fat garlic clove, thinly sliced
6 fresh thyme sprigs
Glug dessert wine (or a little honey and extra-virgin olive oil)

For the roasted vegetables

250g asparagus spears
Olive oil to drizzle
300g mixed radishes
20g butter

For the herby garlic toasts

1 fresh baguette, sliced 1cm thick
4 tbsp extra-virgin olive oil, plus extra to drizzle
1 fat garlic clove, crushed
Small bunch fresh parsley, leaves chopped

Ingredients

200g fontina cheese (from Ocado and cheesemongers), cubed,
250g camembert or brie, cubed (or vegetarian alternative)
1 fat garlic clove, thinly sliced
6 fresh thyme sprigs
Glug dessert wine (or a little honey and extra-virgin olive oil)

For the roasted vegetables

250g asparagus spears
Olive oil to drizzle
300g mixed radishes
20g butter

For the herby garlic toasts

1 fresh baguette, sliced 1cm thick
4 tbsp extra-virgin olive oil, plus extra to drizzle
1 fat garlic clove, crushed
Small bunch fresh parsley, leaves chopped

Method

Heat the oven to 180°C/160°C fan/gas 4. Toss the asparagus in a baking tray with a little oil and salt and pepper. Put the radishes into a baking dish with the butter and a drizzle of oil. Season and roast both for 12-15 minutes until just tender. Set aside until ready to serve.
Meanwhile, lay the baguette slices on 2 baking trays, then drizzle with a little extra-virgin olive oil and sprinkle with salt. Toast in the oven for 8-10 minutes until golden and crisp. Mix the olive oil with the crushed garlic and chopped parsley and season. Set the toasts and herby oil aside until ready to serve.
Put the cheeses in an ovenproof frying pan along with the garlic and thyme, then drizzle over the dessert wine (or honey and olive oil). Set aside until ready to serve.
Just before serving, heat the grill to high and put the cheese-filled pan under the hot grill for 10 minutes until melted and golden. Spread the herby oil on the toasts and serve with the fondue and roasted veg.

Method

Heat the oven to 180°C/160°C fan/gas 4. Toss the asparagus in a baking tray with a little oil and salt and pepper. Put the radishes into a baking dish with the butter and a drizzle of oil. Season and roast both for 12-15 minutes until just tender. Set aside until ready to serve.
Meanwhile, lay the baguette slices on 2 baking trays, then drizzle with a little extra-virgin olive oil and sprinkle with salt. Toast in the oven for 8-10 minutes until golden and crisp. Mix the olive oil with the crushed garlic and chopped parsley and season. Set the toasts and herby oil aside until ready to serve.
Put the cheeses in an ovenproof frying pan along with the garlic and thyme, then drizzle over the dessert wine (or honey and olive oil). Set aside until ready to serve.
Just before serving, heat the grill to high and put the cheese-filled pan under the hot grill for 10 minutes until melted and golden. Spread the herby oil on the toasts and serve with the fondue and roasted veg.