I GET the distinct feeling fondue is catching on again. You can vary your fondue with anything from Welsh rarebit to lobster thermidor to chocolate fondue with marshmallows – with this dish, the possibilities are endless and a lot of fun.
250ml double cream
200g Black Cow cheese, grated
80-100ml Black Cow vodka, more if you wish
Salt and freshly ground black pepper
A bunch of asparagus with the Woody ends removed
6-8 Dorset Knobs (a hard, savoury, biscuit), carefully cut into four pieces
Put the cream in a saucepan, bring it to the boil and simmer it until it’s reduced by on third. Remove from the heat and stir in the cheese and vodka until the cheese has melted and the mixture is a thick sauce-like consistency.
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.
Meanwhile, cook the asparagus in boiling salted water for 2-3 minutes until tender then drain. To serve, carefully skewer each piece of Dorset Knob on to a fondue skewer or wooden kebab stick, cut the asparagus in half or leave them whole and get stuck in.