Ingredients

• small pickled onions
• drained
• cubes of crusty bread
• such as sour dough
• baguette
• wholegrain or rye
• cherry tomatoes
• radishes
• celery batons
• baby gem lettuce leaves
• spring onions
• farmhouse pickle
• 250g/9oz mature cheddar
• grated
• 2 tbsp cornflour
• 1 tsp English mustard powder
• 1 small garlic clove
• peeled
• 200ml/7fl oz pale ale

Directions

• Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.
• In a bowl
• combine the grated cheddar with the cornflour and mustard powder and toss well together.
• Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.
• Add the cheese
• one handful at a time
• stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added.
• Simmer gently for three minutes
• stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served.
• Dip the pickled onions
• bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served
• add a tablespoon or two of just-boiled water and stir well.)