Swiss fondue with accompaniments

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats.

Equipment and preparation: You will need a fondue pot and a set of fondue forks.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the Swiss fondue

To serve

  • 50g/1¾oz cornichons, left whole
  • 100g/3½oz cocktail onion, left whole
  • handful toasted sourdough cubes
  • 4 celery sticks, cut into batons
  • 1 fennel bulb, sliced into fingers
  • ½ bunch radishes, quartered
  • 1 head red chicory, trimmed and separated into leaves

Method

  1. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil.

  2. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.

  3. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg.

  4. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot.