Mark Hix recipe: Black Cow fondue with Dorset knobs

Serves 4

Black Cow fondue with Dorset Knobs (Jason Lowe)

I get the distinct feeling fondue is catching on again. We always try to have a fondue of some description on the menu. Anything from Welsh rabbit fondue to chocolate fondue with marshmallows – with this dish, the possibilities are endless.

250ml double cream
200g Black Cow cheese, grated
80-100ml Black Cow vodka, more if you wish
Salt and freshly ground black pepper
6-8 Dorset Knobs (a hard, savoury, biscuit), carefully cut into four pieces

Put the cream, cheese and vodka into a bowl over a pan of simmering water, stir every so often, until the cheese has melted and the mixture is a thick sauce-like consistency that has reduced by half.

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.

To serve, carefully skewer each piece of Dorset Knob on to a fondue skewer or wooden kebab stick and get stuck in.