While most fondues feature heavy accompaniments like chunks of bread, this recipe uses the slightly healthier choice of crudités, including the likes of crunchy carrots and fresh cucumber. Meanwhile, the fondue mix combines together shallots, cheddar, cider and blue cheese for an irresistible gooey dip that's easy to whip up.
- Choose a selection of your favourite vegetables. For example:
- For the fondue sauce:
- 2 shallots chopped finely
- 2 sprigs of thyme
- 50ml cider
- 400g Extra Mature Pilgrims Choice cheddar
- 150g blue cheese
- 2 tablespoons creme fraiche
Method1 Wash and prepare the vegetables and dry.
2 Heat oil in a frying pan on a medium heat and fry the shallots gently for 10 minutes.
3 Put an inch of hot water in a pan then place a heatproof bowl over the pan (making a bain marie) .
4 Add the shallots to the bowl with the cider & all the cheese.
5 Leave the cheese to slowly melt down, only stirring occasionally.
6 Once it has melted stir in the creme fraiche & a drop or two of hot water to loosen the mixture a little.
7 Season with salt and pepper and serve with the finely sliced vegetables.
For exclusive competitions and amazing prizes visit Reveal's Facebook page NOW!
Love cheese? Check out our gallery of cheese recipes: