Ingredients

• 200ml/7fl oz cider
• 150g/5½oz Stilton cheese
• chopped
• 2 tsp cornflour
• 1 tsp cold water
• 1 tbsp chopped fresh chives
• 1 slice thick white bread
• cut into large chunks
• 3 tbsp olive oil
• salt and freshly ground black pepper

Directions

• For the fondue
• pour the cider into a pan and cook over a high heat until reduced by a third. Stir in the Stilton
• whisking until completely melted.
• In a small bowl
• mix the cornflour with the cold water into a paste and stir into the cider and Stilton mixture. Stir in the fresh chives just before serving.
• For the croûtes
• drizzle the bread chunks with the oil and fry in a pan for 4-5 minutes
• or until golden-brown and crisp.
• To serve
• transfer the fondue to a large serving bowl set on a large plate
• arranging the croûtes around the edges of the plate.