NIBBLES WITH WARM CHEESE FONDUE

Serves 6

This was simply the most popular dish in the book when this photograph was taken. The cooked potatoes wrapped in pancetta work brilliantly hot or cold and dunked in the fondue – what could be nicer? For vegetarians, just use goodquality potatoes and veg like fresh radishes, which taste amazing.

Ingredients FOR THE FONDUE

100ml white wine

3 tsp cornflour

500g Cheddar, grated 500g Gruyère, grated 100ml crème fraîche sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. Cook the potatoes in boiling salted water for 12–15 minutes until just soft. Drain and leave to cool.

Wrap each potato in a slice of pancetta, pop onto a roasting tray and roast for 15 minutes.

TO SERVE

24 baby potatoes (about 400g)

12 slices of pancetta, halved lengthways

400g chorizo chunks

18 baby carrots

2 small bags of radishes

1 jar of cornichons and pickled onions, drained

1 endive, leaves separated

Pop the chorizo into a small roasting tray and roast for 15 minutes alongside the potatoes.

To make the fondue, whisk all the ingredients together in a non-stick pan, gently whisking continuously until warmed through. Pour into a fondue dish and keep warm.

Serve with the carrots, radishes, chorizo, baby potatoes, cornichons and onions, and endive for dipping.