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Baklava

Baklava

20-30 minutes

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Brisket ragu with tomato, barley and olives

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Citrusy bread-and-butter pudding with Italian meringue

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Risotto with Gorgonzola and mushrooms

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Creme caramel dessert with chilli flakes

Readymade creme caramel dessert with chill flakes

Citrusy bread-and-butter pudding

Meringue recipes

Citrusy bread-and-butter pudding

35 minutes

Fish hotpot in a creamy garlic broth

Fish recipes

Fish hotpot in a creamy garlic broth

30 minutes

Cheese fondue

Cheese recipes

Cheese fondue

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Cheese fondue

By Clement Pedro

Serves 2

Difficulty Easy

Ingredients

1 garlic clove, halved lengthways
2 cups milk
1 T Worcester sauce
2 T mustard powder
3 T cake flour
300 g Cheddar cheese, grated
300 g any other cheese (such as mature Gouda, Gruyère or Emmenthal), grated
1 T olive oil
Sausages of your choice, for serving

Method

Rub the inside of a heavy-based saucepan with the garlic. Discard the garlic.

Place the milk, Worcester sauce, mustard and cake flour in the saucepan over a low heat.

Heat until gently simmering, then gradually stir in the grated Cheddar and the other cheese.

Stir slowly until all the cheese has melted, pour into a serving dish and serve immediately with the sausages.

Fry the sausages in the olive oil over a medium heat until cooked through. Cut into large chunks and serve with the fondue.

If, like us, you’re shivering, you need something to warm you up and make you feel as if you’re being hugged from the inside out. What about a mouthwatering pot of warm melted cheese, served with crusty bread, vegetables or even grilled sausages? Fondue is making its way back into many kitchens – here’s my version of this retro dish.

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