Cheese and herb fondue

Sit a heatproof glass bowl above a pot of simmering water to make a double boiler (bowl mustn't touch the water).

Heat olive oil in a frying pan on low-medium heat and gently fry shallot and herbs until shallot is soft but not coloured.

In a bowl, toss the two grated cheeses with cornflour to coat.

Add grated cheese, blue cheese, cooked shallot and wine or cider to double boiler. Allow to melt slowly, gently stirring every now and again – this will take around 20 minutes. When all cheese has melted, stir in cream and season to taste with salt, pepper, nutmeg and cayenne pepper.

Serve with croutons (unless eating gluten free), roast pumpkin cubes and blanched broccoli florets.

Cut ½ sourdough loaf into 2-3cm cubes. Toss with 2 Tbsp olive oil on an oven tray lined with baking paper and season with salt and pepper. Bake in a 200°C oven for 10-15 minutes until golden and toasted.

Cut 400g peeled pumpkin into 2-3cm cubes (see page 54 for tip on peeling and cutting). On a baking paper-lined oven tray, toss with 1 Tbsp olive oil, 1 tsp honey, leaves from 1 sprig rosemary and salt and pepper to taste. Roast in a 200°C oven for about 20 minutes until golden.

Boil a kettle of water. Cut ½ head broccoli into florets and place in a pot or heatproof bowl. Pour over boiling water to cover, leave for 5 minutes or so until bright green and just tender (but still with some crunch), then drain.