Name: Easy cheese fondue
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp cider vinegar; 1 tsp cornflour; 250g cheddar grated; 250g gruyère grated; 3 tbsp crème fraîche; 4 thick slices bread such as sourdough, chopped into chunks; 2 tbsp olive oil; 2 carrots cut into batons; 2 peppers deseeded and cut into strips; 2 celery sticks, thickly sliced; 200g pack mini salami or 1 thin salami cut into bite-size chunks

For the fondue

2 tbsp cider vinegar
1 tsp cornflour
250g cheddar
grated
250g gruyère
grated
3 tbsp crème fraîche

Suggestions for dipping

4 thick slices bread
such as sourdough, chopped into chunks
2 tbsp olive oil
2 carrots
cut into batons
2 peppers
deseeded and cut into strips
2 celery
sticks, thickly sliced
200g pack mini salami
or 1 thin salami cut into bite-size chunks

Method

step 1
Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
step 2
To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
step 3
To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.