Nibbles with warm cheese fondue
This was simply the most popular dish in the book when this photograph [left] was taken.The cooked potatoes wrapped in pancetta work brilliantly hot or cold and dunked in the fondue - what could be nicer?
Serves 6
YOU WILL NEED
For the fondue
• 100ml white wine 3tsp cornflour
• 500g cheddar cheese, grated
• 500g Gruyere cheese, grated
• 100ml creme fraiche
• sea salt and freshly 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 the oven to 200°C/ 180 °Cfan/400 °F/gas 6.
2 Cook the potatoes in boiling salted water for 12-15 minutes until just soft. Drain and then leave to cool.
3 Wrap each potato in a slice of pancetta, pop on to 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 dipping.
tip
For vegetarians, just use good-quality potatoes and veg like fresh radishes, which taste amazing