Cheese fondue recipe | delicious. magazine

Ingredients

• 1 garlic clove, finely chopped
• 200ml beer
• 200g Comté, roughly chopped
• 150g Gruyère, roughly chopped
• 150g Reblochon, roughly chopped
• 1 tbsp cornflour mixed with 1 tbsp lemon juice, plus extra lemon juice or cornflour (optional)
• For the accompaniments
• 400g baby new potatoes, halved if large
• 1 baguette, sliced
• 285g jar pickled onions and cornichons, drained
• 100g selection of French cured meats, such as saucisson sec and Bayonne ham
• salad, to serve