Beer Cheddar Fondue

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Cheddar, ale and a little spice make this fondue taste like the most comforting pub snack ever, especially with bread and broccoli for dipping.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Garlic clove – 1
• Sharp cheddar – 400 g
• Gruyère cheese – 200 g
• Ale – 300 ml
• Cornstarch – 2 tbsp
• Lemon juice – 1 tsp
• Black pepper – to taste
• Nutmeg – a pinch
• Worcestershire sauce – 1 tsp
• Cayenne pepper – a pinch
• Bread cubes – for serving
• Steamed broccoli – for serving
• Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the ale and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Season with Worcestershire and cayenne for a sharper pub-style kick. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the beer-cheddar fondue stays molten instead of separating.