Chargrilled seasonal vegetables with cheese and mushroom fondue

Ingredients

Fruit & Vegetables

  • 2 banana shallots
  • 2 garlic cloves
  • 1 handful of tenderstem broccoli, woody stalks trimmed
  • 1 handful of rainbow chard
  • 1 courgette, cut into 1cm thick slices at an angle

Alcohol

  • 300ml of pale ale, Josh uses Independence pale ale

Store Cupboard

  • 30g of dried ceps
  • 20g of plain flour
  • 10g of English mustard powder
  • 1 tsp cep powder
  • sea salt
  • sea salt

Dairy

  • 20g of unsalted butter

Cheese

  • 300g of Gruyère, Emmental or Appenzeller (or use all three)

Salad & Fresh Herbs

  • 1 handful of large spring onions, trimmed (or use calçots if available)

Oils & Vinegars

  • rapeseed oil

Spices & Dried Herbs

  • freshly ground black pepper