Britannia recipe Fondue

Fondue - Switzerland

5TH JUNE 2014

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4

Cheese fans will rejoice at a gooey, boozy, steaming pot of delicious fondue. It's a great way to get all the family or dinner party guests around the table helping themselves, while the conversation flows.
What's more, fondue is incredibly versatile – as well as the traditional Swiss cheeses, you can customise it with your own personal touches such as chillies, lardons or another favourite cheese, while all manner of breads, crudités and meats can be dipped and dunked.
You will need a fondue pot to keep the mixture at its best throughout the meal. Many of the best ones are made of cast iron, which fortunately will work on an induction hob. Fondue pots are widely available – and rest assured, once you've tried this recipe, you'll certainly get a few uses out of it.


- 300g grated Gruyere
- 300g grated Emmental
- 300ml white wine
- 3 tablespoons kirsch (optional)
- 2 teaspoons cornflour
- Pepper and nutmeg to taste
- 1 peeled garlic clove

For dipping, try:
- Cubed, toasted bread
- Carrot batons
- Cooked new potatoes
- Sausage chunks
- Gherkins
- Celery sticks
- Green apples and pears

The Method:

  • Add the grated cheese and wine to the fondue pot, and heat on the hob until boiling, stirring continuously. Reduce to a simmer.
  • Blend the cornflour with the kirsch in a separate bowl – if you can't get hold of kirsch use water – until you have a liquid. Add this and the garlic clove to the fondue pot, and cook until smooth.
  • Season well with a good pinch of pepper and grated nutmeg, and transfer the pot to the table, using the flame to keep the mixture hot and runny throughout.
  • Get dipping!