Cheese and Mushroom Fondue Recipe - Great British Chefs

Ingredients

• 2 banana shallots
• 2 garlic cloves
• 300ml of pale ale, Josh uses Independence pale ale
• 30g of dried ceps
• 20g of unsalted butter
• 20g of plain flour
• 10g of English mustard powder
• 1 tsp cep powder
• 300g of Gruyère, Emmental or Appenzeller (or use all three)
• sea salt
• 1 handful of tenderstem broccoli, woody stalks trimmed
• 1 handful of large spring onions, trimmed (or use calçots if available)
• 1 handful of rainbow chard
• 1 courgette, cut into 1cm thick slices at an angle
• rapeseed oil
• freshly ground black pepper