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James Martin's warm cheese fondue

After several months away, James Martin is finally back to heat things up in our kitchen. He’s cooking us two comforting recipes from his new book Potato, and he’s getting things started with his deliciously gooey cheese fondue.

Nibbles with warm cheese fondue

Serves: 6


For the cheese fondue:

100 ml white wine

3 teaspoons cornflour 

500g cheddar, grated 

500g gruyère, grated 

100ml crème fraîche 

Sea salt and fresh ground black pepper  

To serve: 

24 baby potatoes (about 400g)

12 slices of pancetta, halved lengthways 

400g chorizo chunks 

18 baby carrots 

2 small bags of radishes 

1 jar of cornichons and pickled onions, drained 

1 endive leaves, separated


1. Preheat oven to 200C (180C fan)

 2. Cook potatoes in boiling salted water for 12-15 minutes until just soft. Drain and leave to cool. 

 3. Wrap each potato in a slice of pancetta, pop into a roasting tray and roast for 15 minutes.

 4. Pop the chorizo into a small roasting tray and roast for 15 minutes alongside the potatoes. 

 5. To make the fondue, whisk all the ingredients together in a non-stick pan, gently whisking continuously until warmed through. Pour into a fondue dish and keep warm. 

 6. Serve with the carrots, radishes, chorizo, baby potatoes, cornichons and onions, and endive for dripping. 

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Weekdays 10am-12:30pm