KITCHEN IT-KIT

Beautiful bowls for nuts and nibbles, by Charlotte Page

ROASTED TOMATO FONDUE

In this Swiss fondue, the tomatoes cut through the richness of the cheese, and less wine is needed as a result. Roasted tomatoes are used for a fuller flavour.

Serves6

12 medium ripe tomatoes (about 1kg) halved and deseeded a small bunch of oregano, thyme or marjoram (about 15g)

1 tsp sea salt

2 tbsp olive oil

1 garlic clove, halved

175ml dry white wine 525g cheese, such as gruyère, emmental, vacherin fribourgeois or a mixture, grated

1 tbsp plain flour freshly ground black pepper

To Serve

1.25kg new potatoes, boiled or roasted

500g cornichons

500g baby pickled onions

★ Preheat the oven to 160C/140C fan/gas 3. Put the tomatoes cut side up on a baking sheet and sprinkle with the herbs, salt and olive oil. Roast in the preheated oven for 1 hour. Remove from the oven, let cool, then remove any herb stalks. Transfer the tomatoes to a blender or food processor, together with any juices from the baking sheet. Blend to a purée. The tomatoes should produce about 500ml tomato purée: if not, add extra volume in the form of canned purée, tomato juice or wine.

★ Rub the cut side of the garlic around the inside of the fondue pot. Add the tomato purée and wine and bring to the boil on the stovetop. Reduce to a simmer.

★ Put the grated cheese and flour into a bowl and toss with a fork. Gradually add to the simmering tomato broth, stirring constantly, letting each addition melt into the broth before adding the next. Season with pepper.

★ Arrange bowls of the potatoes, cornichons and pickled onions on the table. Transfer the pot to its tabletop burner. Invite guests to take a share of the potatoes, ladle the hot fondue over the top, then eat with the cornichons and pickled onions.