Le Gruyère AOP fondue dip with sourdough bread

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This simple fondue recipe showcases the incredible flavours of Le Gruyère AOP cheese, with nothing more than white wine, garlic and shallots added. Try serving it with boiled potatoes, cubes of ham, steamed vegetables or anything else that takes your fancy as well as the sourdough bread.

First published in 2020
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To serve

  • sourdough bread, ripped into cubes


Preheat an oven to 180°C/gas mark 4. Wrap the garlic and olive oil in tin foil and roast in the oven for 1 hour
After this time, the garlic should be soft and caramelised. Squeeze the soft cloves out into a pan, ensuring there is no papery skin
Add the chopped shallot and white wine to the pan and bring to the boil
  • 350g of white wine
  • 1 shallot, finely chopped
Slowly start whisking in the cheese, little by little, until fully emulsified into a nice smooth sauce. Taste and season with salt and some lemon juice
Dip the sourdough into the fondue dip and enjoy!
  • sourdough bread, ripped into cubes
First published in 2020

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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