Cheese and herb fondue

Fondue, the Swiss dish of melted cheese shared in a communal pot, is a great excuse to have people over. So gather the clan on a winter’s evening and try this comforting cheese and herb fondue!

  • 45 mins cooking
  • Serves 6
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  • 1 tablespoon olive oil
  • 1 shallot, finely diced
  • 1 teaspoon finely chopped rosemary leaves
  • 1 teaspoon finely chopped thyme leaves
  • 200 gram gruyere cheese, grated
  • 200 gram cheddar cheese, grated
  • 1 level tablespoon cornflour
  • 50-100g blue cheese, crumbled
  • 1/4 cup dry white wine or apple cider
  • 3 tablespoon cream
  • pinch each ground nutmeg and cayenne pepper
To serve
  • sourdough croutons (omit for gluten free)
  • rosemary roasted pumpkin cubes
  • blanched broccoli florets


  • 1
    Sit a heatproof glass bowl above a pot of simmering water to make a double boiler (bowl mustn't touch the water).
  • 2
    Heat olive oil in a frying pan on low-medium heat and gently fry shallot and herbs until shallot is soft but not coloured.
  • 3
    In a bowl, toss the two grated cheeses with cornflour to coat.
  • 4
    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.
  • 5
    Serve with croutons (unless eating gluten free), roast pumpkin cubes and blanched broccoli florets.
Sourdough croutons
  • 6
    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.
Rosemary roasted pumpkin
  • 7
    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.
Blanched broccoli florets
  • 8
    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.