The classic fondue recipe is Swiss. This version is made from quintessentially British cheeses, but Gruyère or Emmental work well too. Always have your cheese at room temperature before you start, take the pan off the heat before adding the first batch of cheese and stir in a figure of eight, rather than round and round (which makes the fondue more likely to separate). Once you’ve got the knack, it’s simplicity itself.
About 430g thinly sliced or coarsely grated cheese, for example 150g mature cheddar, 150g double Gloucester and 130g Somerset brie (rinds removed)
2 tsp cornflour
175ml dry but fruity cider
1 tbsp Calvados
Freshly ground white pepper
Crusty wholemeal or granary rolls, cubed, to serve
Apple wedges, to serve