James Martin's warm cheese fondue
After several months away, James Martin is finally back to heat things up in our kitchen. He’s cooking us two comforting recipes from his new book Potato, and he’s getting things started with his deliciously gooey cheese fondue.
Nibbles with warm cheese fondue
Serves: 6
Ingredients
For the cheese fondue:
100 ml white wine
3 teaspoons cornflour
500g cheddar, grated
500g gruyère, grated
100ml crème fraîche
Sea salt and fresh ground black pepper
To serve:
24 baby potatoes (about 400g)
12 slices of pancetta, halved lengthways
400g chorizo chunks
18 baby carrots
2 small bags of radishes
1 jar of cornichons and pickled onions, drained
1 endive leaves, separated
Method
1. Preheat oven to 200C (180C fan)
2. Cook potatoes in boiling salted water for 12-15 minutes until just soft. Drain and leave to cool.
3. Wrap each potato in a slice of pancetta, pop into a roasting tray and roast for 15 minutes.
4. Pop the chorizo into a small roasting tray and roast for 15 minutes alongside the potatoes.
5. To make the fondue, whisk all the ingredients together in a non-stick pan, gently whisking continuously until warmed through. Pour into a fondue dish and keep warm.
6. Serve with the carrots, radishes, chorizo, baby potatoes, cornichons and onions, and endive for dripping.