Fondue & Raclette by Louise Pickford, published by Ryland Peters & Small (£20) Photography by Ian Wallace © Ryland Peters & Small
Three Fun Fondue Recipes with a Modern Twist Perfect for Sharing
Fun fondue for that melting moment with friends and family
Hot Ginger & Crab Fondue
This is such a simple yet delicious appetiser. If you can't find green ginger wine, use sherry instead and increase the quantity of fresh ginger to one tablespoon.
You could also serve this as a dip at parties - just make sure the burner and pot are safely fixed on the serving platter.
Louise Pickford's Ultimate Ploughman's Fondue
Growing up in rural England when a pub meal was a simple affair and, in those days, a bit uninspiring, my go-to choice would likely be a ploughman's lunch.
For those who might never have come across this British pub classic, this comprised of a hunk of fresh bread, cheese, ham and pickles, accompanied by an obligatory pint of fine draught beer. This recipe is a homage to those good old days of pub grub eaten around a roaring log fire after a brisk walk in the country. Use a mature Cheddar, or even an aged Cheddar (look for a cheese of around six months in age), but make sure it isn't too hard and crumbly.
Spicy Sichuan Fondue with Chinese Pickles
This intensely flavoured melted cheese dish is inspired by two recipes from The Art of Escapism Cooking by cookbook author and blogger Mandy Lee, @Ladyandpups.
Highly skilled in her ability to fuse Eastern and Western flavours in one dish, Mandy creates dishes packed full of umami. Here a tempered-down version of her chilli sauce is paired with her equally yummy Chongqing melted cheese. The aroma given off as the chillies meet the melted cheese is beyond good and, served with a simple bowl of Chinese-style pickles and warm bread, it is definitely in my favourite top 10 dishes ever.