'Welsh rarebit' fondue

Name: 'Welsh rarebit' fondue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 150 g mature Cheddar, grated; 125 g Gruyère, grated; 100 g Lancashire cheese, grated; 125 g Emmental, grated; 3½ tbsp cornflour; 1½ tsp English mustard powder; 1 tbsp Worcestershire sauce; 250 ml stout; pinch of cayenne pepper

Recipe writer Lola Milne has combined two of the world's most iconic cheese dishes. Swiss favourites Gruyère and Emmental are melted with a hearty glug of stout, mustard and Worcestershire sauce, bringing all the savoury depth of a Welsh rarebit to an indulgent fondue. Serve with crudités, toast or potatoes for dunking and get ready for some serious cheese-pulls. Dip into more cheese recipes or dinner party ideas. Follow Lola on Instagram.

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Serves6
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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150g mature Cheddar, grated
125g Gruyère, grated
100g Lancashire cheese, grated
125g Emmental, grated
3½ tbsp cornflour
1½ tsp English mustard powder
1 tbsp Worcestershire sauce
250ml stout
pinch of cayenne pepper

Tip all the cheese, 2 tbsp cornflour and the mustard into a large bowl. Toss to combine. In another small bowl, mix the remaining cornflour with the Worcestershire sauce.
Pour the stout into a small cast-iron pan. Warm over a very low heat for 1-2 minutes until tiny bubbles appear. Add the cheese a small handful at a time, stirring well with a spatula between each addition and leaving about 30 seconds before adding the next handful. It may look a bit split or lumpy, but it will come together.
Stir in the cornflour mixture and turn up the heat to medium-low. Keep stirring for about 3 minutes until all the cheese has melted and you have a stretchy, glossy fondue. Serve immediately, sprinkled with a pinch of cayenne pepper and your choice of boiled potatoes, sliced gherkin, sliced apple, chicory, radish or brown toast to dip.