Cheese and Mushroom Fondue Recipe
Inspired by his trip to Zurich, Josh Eggleton serves up his take on a Swiss cheese fondue, giving it his own spin by using English ale and earthy ceps for a beautiful depth of flavour.
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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
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