Waffle with mincemeat and cheese fondue

  • 12
  • 2 hours plus several days for aging the mincemeat
Not yet rated

This festive dish from Lorna McNee pairs salty with sweet: mincemeat and Beaufort cheese fondue. The mincemeat here is almost like a chutney; a sweet counterpart to the rich cheese. This recipe makes more mincemeat than you need, so feel free to use the extra in (slightly more traditional) mince pies.

First published in 2024
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Mince pie filling

Pickled walnut gel

Cheese fondue

  • 280g of egg yolk
  • 350g of whole milk
  • 350g of double cream
  • 250g of Beaufort cheese, grated
  • salt, to taste
  • lemon juice, to taste


  • 185g of plain flour
  • 60g of potato flour
  • 8g of baking powder
  • 5g of salt
  • 60g of egg yolk
  • 385g of crème fraîche
  • 85g of butter, melted
  • 100g of Beaufort cheese, grated
  • 180g of egg white

To plate


  • Waffle iron
  • Truffle slice
  • Thermomix



Chop the sultanas, candied peel and currants

  • 150g of sultanas
  • 100g of candied orange peel
  • 100g of candied lemon peel
  • 250g of currants

Mix all the remaining mincemeat ingredients together with the chopped fruit and then transfer to containers and let marinade for several days in the fridge 


Put all the ingredients for the walnut gel into the Thermomix and blend until it reaches 100°C. Alternatively, bring the mixture to 100°C in a pan and then blend until smooth 


Pour into a container and leave until set


Once set, blend until it forms a fluid gel then pass until smooth


Mix the eggs, milk and cream for the cheese fondue together

  • 280g of egg yolk
  • 350g of whole milk
  • 350g of double cream

Cook over a bain Marie until the mixture thickens


Place in a Thermomix or high-speed blender with the cheese and blend well

  • 250g of Beaufort cheese

Season with salt and lemon juice and set aside


Mix all the dry ingredients for the waffle together

  • 185g of plain flour
  • 60g of potato flour
  • 8g of baking powder
  • 5g of salt

Mix the egg yolks and crème fraîche together and add to the dried ingredients


Add the melted butter and cheese and mix well

  • 85g of butter, melted
  • 100g of Beaufort cheese

Semi-whip the egg whites in an electric mixer and then fold into mixture


Preheat the waffle machine and then add the batter and cook the waffles until nice and golden in colour


Portion the waffles to your desired size. Spread a generous amount of mince pie mix over the waffle. Top this with the warm cheese fondue 


Drizzle some pickled walnut gel over the top of that and then more grated Beaufort cheese, before topping with shavings of white truffle. Sprinkle a bit of good quality crunchy salt on top

First published in 2024

A protégé of the late Andrew Fairlie and now one of the chefs at the forefront of Scotland’s fine dining scene, Lorna McNee’s refined style of cookery is all about celebrating her country’s incredible natural larder through carefully constructed dishes. This has seen her become the only female chef in Scotland to currently hold a Michelin star.

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