Fondue with Cornish cheddar and root vegetables

by Nathan Outlaw
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Ingredients

Fruit & Vegetables

  • 2 garlic cloves, halved
  • 1 tbsp of lemon juice
  • 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

Beverages

  • 500ml of Sharps Doom Bar beer, or a similar bitter ale

Cheese

  • 450g of cheddar, grated

Store Cupboard

  • 2 tbsp of plain flour

Spices & Dried Herbs

  • 2 tsp ground nutmeg
  • 2 tsp paprika

Bakery

  • 1 loaf of bread, to dip