Ingreadient :

• 100ml white wine
• 3 tsp cornflour
• 500g gouda cheese, grated
• 100ml crème fraîche
• Salt and pepper
• 18  baby carrots
• 2 small bags of radish
• 400g chorizo chunks, roasted
• 400g cooked baby roasted potatoes in thyme and olive oil
• 400g bread chunks wrapped in pancetta strips and roasted
• 1 jar of cornichons, drained
• Purple sprouting broccoli
• Cooked endive

Direction :

1. Whisk everything together in a non-stick pan.
2. Warm through and gently whisk continuously. Then, pour into a fondue dish and keep warm.