Meals and Courses

  • 15 g (½ oz) butter
  • 2 shallots or ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 teaspoons cornflour
  • 200 ml (7 fl oz) blonde beer or lager
  • 200 g (7 oz) Gruyère cheese (rind removed), grated
  • 175 g (6 oz) Emmental cheese (rind removed), grated
  • grated nutmeg
  • salt and pepper
  • ½ wholewheat French stick, cubed
  • 2 celery sticks, cut into short lengths
  • 8 small pickled onions, drained and halved
  • 1 bunch of radishes, tops trimmed
  • 1 red pepper, cored, deseeded and cubed
  • 2 endives, leaves separated

Preheat the slow cooker if necessary; see the manufacturer's instructions. Butter the inside of the slow cooker pot, then add the shallots or onion and garlic.

Put the cornflour in a small bowl and mix with a little of the beer to make a smooth paste, then blend with the remaining beer. Add to the slow cooker with both cheeses, a little nutmeg and some salt and pepper.

Stir together, then cover with the lid and cook on high for 40–60 minutes, whisking once during cooking. Whisk again and serve with the dippers arranged on a serving plate, with long fondue or ordinary forks for dunking the dippers into the fondue.

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