Fond of Fondue? Try our delicious cheesy recipe

How to Make Cheese Fondue Without a Fondue Pot

Ok it is retro, but without doubt, highly delicious and perfect for the colder months. Nip into the attic and dust off that wedding present your parents were given in 1970 and get cooking. No fondue pot? Then just use a heavy bottomed pan. You should really keep some heat under the pan whilst enjoying your feast, perhaps try to rig up a trivet to stand the pan on with a couple of tealights underneath. Just make sure that you make the actually fondue on a hob and that it is hot when it reaches the table.

It is really simple and quick to do and makes feeding a few friends speedy and so sociable. The secret to creating the perfect fondue is to have your cheese grated ready to go straight into the hot wine and the cornflour slaked (heaped spoonful made into a thick, lumpfree paste with the addition of a little water) to thicken. Griddled or toasted sour dough bread cubes, hot baby new potatoes, cocktail sausages, raw veggies such as broccoli and cauliflower, baby vine tomatoes, salamis, air-dried ham, sugar snap peas are all great for dipping in the magic cheese pot. Tailor the accompaniments to your guests. Maybe have a freshly dressed salad on the side. As you dip make sure you give the fondue pot the occasional stir, to keep it hot and prevent it sticking.

Optional extra alert! When you get near the bottom of the pot try cracking in an egg and keep stirring and dipping.