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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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.
-
Cheese and pickle straws
This cheese and pickle straws takes a simple party staple and ramps it up a level by adding a twist of tangy pickle to the mix.
By Octavia Lillywhite Published
-
Mini quiches
Learn how to make bite-sized mini quiches with this easy recipe. Our quiches come with a bacon and cheese filling but you can experiment with flavours, too.
By Nichola Palmer Last updated
-
Gluten-free smoked salmon tartlets
By Samuel Goldsmith Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Pugs and French Bulldogs could be 'BANNED' in the UK as part of a new campaign
By Kudzai Chibaduki Published
-
Gary Waldhorn: Heartbroken Dawn French pays tribute as Vicar of Dibley star dies
By Kudzai Chibaduki Published
-
Dawn French reveals the real reason she’s 'refused' to do Strictly Come Dancing
By Emma Shacklock Published