Serves 2

Ingredients

For the dippables

400g new potatoes, halved
1 sourdough loaf, preferably on the stale side
cornichons
salt and pepper

For the fondue

90g Cornish Kern cheese, grated (or use Gruyère)
90g Gouda cheese, grated
90g Ogleshield cheese, grated (or use raclette)
90g Mayfield cheese, grated (or use Emmenthal)
2 teaspoons cornflour
1 garlic clove, halved
125ml dry white wine (can be substituted with apple juice)
juice of ½ lemon
nutmeg, for grating

Method

To prepare the dippables, preheat the oven to 190°C (375°F), Gas Mark 5. Place the potatoes in a pan of cold salted water, ensuring they are covered. Bring to the boil and simmer for 10–15 minutes. Drain and season with salt and pepper until slightly al dente.

Meanwhile, refresh your loaf: moisten the outside with a few tablespoons of water, and then bake in the oven for 10 minutes, until the crust is crispy. Slice into cubes small enough to fit in your mouth.

To prepare the fondue, in a bowl, mix the grated cheeses with most (5g/11⁄2 teaspoons) of the cornflour (cornstarch). Ensure the cheese is evenly coated. In a small bowl, mix your spare cornflour with a little cold water. Keep aside for later.

To prepare the pot, rub the cut edge of the garlic clove around the side and bottom of the pot, then crush the whole clove with the back of a knife and sling it in.

Add the white wine to the pot with the lemon juice. Then grate in a decent pinch of nutmeg (to taste). Place the pot over a medium heat on the hob and bring to the boil.

To make the fondue, reduce the heat, so the mixture stops boiling. Add your cheese to the wine, a handful at a time, and whisk hard after each handful, allowing the cheese to fully melt before adding more. Don’t let the cheese boil.

Once all the cheese is added, give the fondue a good whisk until it has all melted and it is glossy, smooth and stringy. If it starts to split, or you’re not getting a smooth fondue, then add a little of your cornflour–cold water mixture and whisk. Leave over a low heat while you complete the next steps.

To serve, plate up your bread, potatoes, cornichons and any other accompaniments you fancy. If you haven’t already, assemble your fondue burner (making sure it’s on a flat, heatproof surface!) and light it up. Ceremoniously deliver the pot of fondue to the table and enjoy.

The Cheese Life: 3 comforting, cheese-filled recipes for every kind of winter gathering