Name: Fondue with Cornish cheddar and root vegetables
Total time: 20 min
Ingredients: 2 garlic cloves, halved; 500ml of Sharps Doom Bar beer, or a similar bitter ale; 1 tbsp of lemon juice; 450g of cheddar, grated; 2 tbsp of plain flour; 2 tsp ground nutmeg; 2 tsp paprika; 3 beetroots, peeled and cut into batons; 4 carrots, peeled and cut into batons; 4 parsnips, peeled and cut into batons; 1 celeriac, peeled and cut into batons; 1 loaf of bread, to dip

Fondue Recipe With Cheddar & Root Vegetables

by Nathan Outlaw

Method

Rub the garlic inside the fondue pot, then discard

2 garlic cloves

Pour the beer and lemon juice into the pot and turn on the burner. Let the beer and lemon juice warm up without boiling. Reduce heat and add the grated cheese. With a spoon, mix well and stir regularly

500ml of Sharps Doom Bar beer
1 tbsp of lemon juice
450g of cheddar, grated

Add remaining ingredients and pepper to taste. If the mixture is too hard, add more beer and if the mixture is too soft, add more cheese

2 tbsp of plain flour
2 tsp ground nutmeg
2 tsp paprika

To serve, dip the raw root vegetables and pieces of bread into the fondue

1 loaf of bread
1 celeriac
3 beetroots
4 parsnips
4 carrots