Dip in, everyone!

Serve up sociable scoops of deliciously gooey melted cheese with Louise Pickford’s fondue recipes

FONDUE SAVOYA R D E

Hailing from the Savoie region in the eastern Alps, bordering Switzerland, this French fondue is traditionally made with equal parts beaufort, comté and gruyère.

Serves4

1 garlic clove, peeled but left whole

125g beaufort, grated 125g comté, grated

125g gruyère (or abondance cheese), grated

2 tsp plain flour

180ml dry white wine (see tip)

1 tbsp kirsch a little freshly grated nutmeg freshly ground black pepper rustic bread and radishes, to serve

★ Rub the inside of your fondue pot liberally with the garlic clove, then chop the remainder as finely as you can. Combine the cheeses in a bowl and stir in the flour until evenly dispersed.

★ Place the fondue pot on the stovetop and pour in the wine, add the garlic and bring to the boil. Gradually stir in the cheese mix and continue stirring until it is melted and smooth. Allow to bubble away for a few minutes until the consistency is as you wish. Add the kirsch, nutmeg and pepper.

★ Transfer the fondue pot to your tabletop burner and invite your diners to spear chunks of bread and dip them into the cheese and eat with some radishes. Serve with either well-chilled wine, kirsch or a tisane of herbal tea.

TIP In a French fondue the wine should also be from the region, namely the locally produced Apremont, the best known wine from Savoie, which is light and dry with floral and mineral undertones. If you can’t find any then try an Alsace riesling.

SPANISH CHEESE FONDUE WITH ROMESCO SAUCE

Manchego is a hard Spanish sheep’s milk cheese with an almost unique flavour – zesty, nutty and fruity all at once with a slightly crumbly texture. It does melt well, although due to its somewhat grainy texture, I prefer to blend it with a semi-soft cheese like mahon from Menorca if I can find it, or taleggio or provolone if not. Once ready to serve,

I like to stir a little of the romesco sauce into the pot but the sauce works easily as well as a side dish.

Serves 4

250g manchego, grated 250g mahon, taleggio or provolone, grated

2 tsp cornflour

175ml Spanish white wine, such as albariño

1 tbsp sherry vinegar a mixed platter of Spanish charcuterie, tortilla cubes, bread and a tomato salad, to serve

QUICK ROMESCO SAUCE

75g roasted salted almonds, roughly chopped

1 large garlic clove, chopped 75g roasted red pepper, drained and chopped

2 tbsp sun-dried tomatoes, drained

4 tbsp extra virgin olive oil 1 tbsp red wine vinegar

½ tsp caster/granulated sugar ½ tsp smoked paprika

¼ tsp espelette or cayenne pepper salt and freshly ground black pepper

★ First make the romesco sauce. Place all the ingredients in a small food processor and blend until really smooth. Adjust seasonings and store in a screw-top jar until required.

★ Combine the cheeses in a bowl and add a little pepper, stir well. Blend the cornflour with 1 tablespoon of the wine and set aside.

★ Heat the remaining wine in your fondue pot on the stovetop until boiling. Gradually add the cheeses, stirring constantly until smooth and bubbling. Stir in the cornflour and sherry vinegar and cook for about 2 minutes until thickened.

★ If you like, stir a couple of tablespoons of the romesco into the fondue now. Alternatively transfer the pot to your tabletop burner and arrange the charcuterie, tortilla cubes, bread and tomato salad on platters and serve with small bowls of romesco sauce.