Tom Kerridge's Christmas Cheese Fondue

Ingredients

• For the Garlic Bread:
• 2 small baguettes
• 100 g butter, softened
• 2 garlic cloves, grated
• 1 tbsp flat leaf parsley, finely chopped
• For the Fondue:
• 300 ml white wine
• 2 garlic cloves, finely chopped
• 350 g Comte*, grated
• 200 g Gruyere*, grated
• 100 g mature Cheddar, grated
• 50 g smoked Cheddar, grated
• 1/4 of a nutmeg, finely grated
• 2 tsp cornflour
• 1 tbsp kirsch
• To Serve:
• 1 jar cornichons, drained
• 1 jar pickled onions, drained
• 3 heads of chicory, leaves separated
• *for vegetarians, replace the Gruyere and Comte with Emmental

Instructions

1. 1

   Preheat your oven to 180C fan.

2. 2

   Cut each baguette in half lengthways and place on a baking tray, cut side up. In a bowl, mix the softened butter with the garlic and parsley then season with salt and pepper. Spread the mixture evenly onto each baguette half and then bake in the oven for 15 minutes or until golden and lightly toasted.

3. 3

   Meanwhile, place a small saucepan over a medium heat and add the garlic and white wine and bring to a simmer.

4. 4

   In a large bowl, combine all the grated cheeses together. Grate in the nutmeg and add the cornflour, then mix with your hands to combine.

5. 5

   Slowly add to the saucepan a handful at a time, whisking to combine. As soon as the cheese begins to melt, add another handful, continuing to whisk until everything has been incorporated. The mixture should be thick and melty! Stir in the kirsch and season with a little salt and pepper.

6. 6

   Transfer the mixture to a fondue pot, with a candle underneath to keep warm while serving.

7. 7

   Remove the garlic bread from the oven and cut into chunks, and serve on a platter alongside the cornichons, pickled onions and chicory.