Ingredients

The following ingredients have 7 Servings
  • 2 tbsp cider vinegar
  • 1 tsp cornflour
  • 250g cheddar , grated
  • 250g gruyère , grated
  • 3 tbsp crème fraîche
  • 4 thick slices bread , such as sourdough, chopped into chunks
  • 2 tbsp olive oil
  • 2 carrots , cut into batons
  • 2 peppers , deseeded and cut into strips
  • 2 celery sticks, thickly sliced
  • 200g pack mini salami or 1 thin salami cut into bite-size chunks

Instruction

  • Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.
  • To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.
  • To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.