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