Fondue is the perfect dish to use up all those odds and ends of cheese in your fridge, and transforms old bread into a luxurious meal, after a good dunk. We’ve infused our easy fondue recipe with garlic and rosemary for a traditional flavour, but you can take this recipe and make it your own. Some people like to infuse the cheese with flavours of shallot, thyme, sage or all sorts of other delicious things. If you don’t have pale ale then a good white wine is just as delicious. The choice of what to dunk into your fondue is completely up to you. It’s nice to get a mix of carbs, crunchy, salty and sharp. Bread and potatoes are perfect for the carbs, different colourful veggies always give a good crunch, while meats offer up a salty hit and pickles bring that sharpness. Fondue has to be eaten while hot, before it solidifies. If you’re making enough for a party then you can keep it warm above a tea light, which should give everyone enough time to dunk while it still has a lovely smooth texture.
- 300ml pale ale
- 2 garlic cloves, finely chopped
- Few sprigs rosemary
- 950g leftover cheese, grated, we like a mix of hard and soft cheese
- A selection of steamed potatoes, crunchy vegetables, stale bread cubes, pickles and charcuterie meats, to serve
Add the ale, garlic and rosemary to a large pan and simmer for a few mins.
Stir through the cheese, a little at a time, mixing thoroughly before each new addition.
Once everything is melted serve immediately, and keep warm if possible over a fondue set or tealight. Serve with all your chosen sides, and let everyone dunk their own choice of meat, veggies or bread for a fun sharing-style meal.