British Isles fondue recipe | delicious. magazine

Name: British Isles fondue recipe | delicious. magazine
Ingredients: 1 fat garlic clove, peeled and halved; 1 tbsp cornflour; 280ml dry cider (we used Westons Wyld Wood), plus 50ml extra; 900g mix ogleshield, gubbeen and lincolnshire poacher, rind removed, coarsely grated (around 700g prepared); 1-2 tbsp whisky (optional, but encouraged; ideally not peaty); Stale country loaf cut into chunks, sliced apples, celery sticks and pickled onions to serve; You’ll also need…; Flameproof fondue set (or use a 2 litre heavy-based casserole and a methylated spirit burner with a trivet and fondue forks); Wooden spoon with a hole in the middle (not essential)

www.deliciousmagazine.co.uk

This is fondue, but not as you know it. Our recipe is made with wonderful British ingredients, such as cider, whisky and ogleshield cheese.

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Ingredients

1 fat garlic clove, peeled and halved
1 tbsp cornflour
280ml dry cider (we used Westons Wyld Wood), plus 50ml extra
900g mix ogleshield, gubbeen and lincolnshire poacher, rind removed, coarsely grated (around 700g prepared)
1-2 tbsp whisky (optional, but encouraged; ideally not peaty)
Stale country loaf cut into chunks, sliced apples, celery sticks and pickled onions to serve
You’ll also need…
Flameproof fondue set (or use a 2 litre heavy-based casserole and a methylated spirit burner with a trivet and fondue forks)
Wooden spoon with a hole in the middle (not essential)