Name: Baked fondue with potato and pickle dippers
Total time: 30 min
Yield: Serves 4 as a snack or sharing starter
Ingredients: 100g cheddar, gruyère or Jarlsberg, grated; 2 tsp cornflour; 100g full-fat soft cheese; 100g brie, camembert or taleggio, rind cut off and chopped; 1 tbsp whole milk; chopped to make 1 tbsp chives, plus extra to serve; cooked baby new potatoes; cut into bite-sized pieces gherkins; baby silverskin pickled onions

Baked fondue with potato and pickle dippers

100g cheddar, gruyère or Jarlsberg
grated
2 tsp cornflour
100g full-fat soft cheese
100g brie, camembert or taleggio
rind cut off and chopped
1 tbsp whole milk
chopped to make 1 tbsp chives
plus extra to serve

TO SERVE

cooked baby new potatoes
cut into bite-sized pieces gherkins
baby silverskin pickled onions

Method

step 1
Heat the oven to 180C/fan 160C/gas 4. Toss the grated cheese with the cornflour in a bowl. Gradually mash in the remaining cheeses and milk until fairly uniform, then stir in the chives and season. Tip into a small ovenproof dish, even out and bake for 20-25 minutes or until bubbling and golden. If you want a little more colour, flash briefly under the grill. Sprinkle the chives on top and serve with the new potatoes and pickles on skewers for dipping.