John and Lisa's Weekend Kitchen

Fabulous fondue served with filo-wrapped asparagus and pancetta-covered potatoes

John and Lisa are feeling festive in their Christmas Kitchen - with centrepieces sure to please a crowd.

They start with a decadent Fondue served with Filo-Wrapped Asparagus and Pancetta-Covered Potatoes.

Next it’s Lisa’s Classic Nut Roast dressed up in the form of a beautiful festive wreath.

John is curing some Salmon with Aromatic Spices and there are Fragrant Side Salads.

And for dessert it’s a show stopping Hazelnut Roulade with Amaretto Cream and a Mulled Wine Compote.

Fabulous fondue served with filo-wrapped asparagus and pancetta-covered potatoes

serves 4-6


potatoes ingredients

500g new potatoes

15 slices pancetta

Cocktail sticks

Asparagus ingredients

10 - 15 asparagus spears, trimmed

3 sheets filo pastry

75g melted butter

2 tbsp finely grated parmesan

Fondue ingredients

500g of grated Cornish Yarg (no rind)

300ml dry Cornish cider

1 generous tsp of cornflour

2 generous tsp of English mustard powder

To serve

A selection of breads, cut into bite-sized chunks


Sides method

1. Preheat the oven to 200ºC/180ºC fan.

2. Bring a pan of salted water to the boil, add the potato and cook for 5 minutes until tender. Drain and leave to cool.

3. Wrap each potato in half a slice of pancetta, securing each with a cocktail stick, then lay on a baking tray lined with greaseproof paper.

4. Blanch the asparagus in boiling water for a minute then drain and pat dry on kitchen paper.

5. Cut square pieces of the filo pastry slightly shorter than the asparagus spears (so the tips poke out) and brush with melted butter.

6. Lay an asparagus spear on top diagonally then roll up in the filo pastry to seal, brush with a little more melted butter sprinkle with grated parmesan.

7. Lay on a baking tray lined with greaseproof paper.

8. Bake the potatoes and asparagus for 15 minutes until both are golden and crisp.

Fondue method

1. Meanwhile prepare the fondue. In a fondue pan or medium sized saucepan bring the cider to the boil, then simmer for 1 minute.

2. Meanwhile mix the cheese, cornflour and mustard powder together in a bowl.

3. Pour the mixture into the simmering cider and stir occasionally once the cheese has settled, the mixture has all melted together and the cornflour has thickened making the mix smooth.

4. Then turn the heat off and mix for a final time (the fondue should be a similar consistency as a thick custard).

Serving method

1. Serve the fondue with the potatoes, asparagus and bread for dipping.

John and Lisa's Weekend Kitchen