"I get the feeling fondue is kind of catching on but I’ve yet to be invited to a fondue party! We always try to have a fondue of some description on the menu from Welsh rabbit fondue to chocolate fondue with marshmallows so the possibilities are endless" – Mark Hix.
Ingredients
Serves 4
Double cream, 250ml
Black Cow cheese, grated, 200g
Black Cow vodka or more if you wish, 80-100ml
Salt and freshly ground black pepper
Dorset knobs, carefully cut into four pieces, 6-8
Black Cow cheese, grated, 200g
Black Cow vodka or more if you wish, 80-100ml
Salt and freshly ground black pepper
Dorset knobs, carefully cut into four pieces, 6-8
Step by step
Put the cream, Black Cow cheese and vodka into a bowl over a pan of simmering water.*
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Stir every so often until the cheese has melted and the mixture is a thick sauce like consistence.
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To serve, carefully skewer each piece of Dorset knob onto a fondue skewer or wooden kebab stick and get stuck in.
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*If you have a fondue set then simply put the ingredients into the pot, light the burner and stir every so often. Season to taste and add more vodka if you wish.
