Black Sea Fondue with Hellim Loaf Recipe - Great British Chefs

Ingredients

• 65g of butter
• 250g of polenta
• 625ml of whole milk
• 625ml of water
• 250g of tulum cheese, or Parmesan
• fine salt, to taste
• 1kg plain flour
• 7g of dried yeast
• 1/2 tsp fine salt
• 1/2 tsp caster sugar
• 400ml of water
• 125ml of extra virgin olive oil
• 1 small onion, finely diced
• 200g of halloumi, diced into 1cm cubes
• 1 tbsp of dried mint
• 250g of unsalted butter
• 250g of mozzarella cheese
• 250g of cecil cheese, or replace with more mozzarella
• honey, for drizzling
• 1 tbsp of nigella seeds, crushed
• 2 tbsp of chopped parsley