Cheese Fondue with Asparagus & New Potatoes

What better way to enjoy summer vegetables than by dipping them in a velvety sauce enriched with Godminster Cheddar and Brie as well as West Country cider? This delicious fondue brings together classic English flavours with a lighter twist by inviting you to dip steamed asparagus spears and buttery new potatoes.

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

for dipping

  • 1 bunch asparagus spears (try to buy British if it’s in season)
  • 250g new potatoes

for the fondue

  • 25g butter
  • 2 tbsp flour
  • 250ml Thatchers Katy dry cider
  • 3 fresh sage leaves
  • 200g Godminster Vintage Organic Cheddar
  • 200g Brie
  • 1 tsp English mustard
  • Salt & freshly ground black pepper

Put the potatoes into a pan with cold water, bring to the boil and cook for 15 minutes or until tender.

Whilst the potatoes are cooking, melt the butter in a heavy bottomed saucepan and add the flour to form a roux. Cook for a minute over a low heat, being careful not to let the roux burn.

Pour in the cider, whisking vigorously until you have a smooth thickened sauce. Simmer for a couple for minutes and add the sage leaves and mustard, then reduce the heat to as low as possible.

Cut the cheese into small cubes. Begin to gradually add them to the hot cider sauce stirring well and making sure the cheese is fully melted before you add more. Once all the cheese is incorporated season to taste with salt and pepper.

Cook the asparagus in boiling water for 4-5 minutes or steam until just tender. Drain and arrange on a platter with the cooked potatoes.

Transfer the fondue to a fondue bowl or eat straight from the pan, dipping in the asparagus and potatoes.

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