A cheese pot with heat, heart & chilli-laced charm - think 1978 dinner party, but make it desi.
Ingredients
Serves: 4
For the fondue:
- 150g Gruyère, grated
- 150g mature Cheddar, grated
- 1 tbsp cornflour
- 1 garlic clove, halved
- 125ml dry white wine (or use half white wine, half water for milder version)
- 1 tbsp brandy or kirsch (optional but fab)
- 1 tsp Dijon mustard
- Spices: ½ tsp ground cumin, ½ tsp garam masala, a grind of black pepper, pinch of nutmeg
- 1 fresh red chilli, finely chopped (or ¼ tsp chilli flakes)
For Dipping:
- Cubes of sourdough or crusty bread
- Lightly steamed veg: broccoli florets, carrots, baby potatoes
- Cooked baby corn or cocktail sausages (yes - lean into the kitsch)
Method
- Prep the cheese. Toss your grated cheeses with cornflour in a bowl. This stops the fondue splitting later - science, not magic.
- Rub & Simmer. Rub the inside of your fondue pot (or saucepan) with the cut sides of the garlic. Add the white wine and bring to a gentle simmer over medium heat.
- Melt & Spice: Turn heat to low. Gradually stir in the cheese mixture, a handful at a time. Stir slowly and constantly in a figure-eight until melted and smooth. Don't rush this part - patience brings the ooze.
- Layer the Flavour: Add brandy/kirsch if using, mustard, garam masala, cumin, chilli, pepper, and a whisper of nutmeg. Stir until just bubbling and smelling glorious.
Assembly
Transfer to a fondue pot or keep warm on a low flame.
Surround with your dippers:
- Cubes of bread (classic)
- Lightly blanched veg (crunch vs ooze = heaven)
- Slices of fruit (for acid and surprise)
- Sausages or baby corn if you want to time-travel to 1983
Let guests dip, swirl, laugh, and make a glorious mess. Best served with a glass of white wine, an ABBA playlist, and zero guilt
