Fondue with cheddar and root vegetables recipe

Ingredients

• 2 garlic cloves
• halved
• 500 ml (17.6fl oz) light to medium bitter British ale
• 1 tbsp lemon juice
• 450 g (15.9oz) cheddar cheese
• grated
• 2 tbsp plain flour
• 2 tsp ground nutmeg
• 2 tsp paprika
• 3 beetroots
• peeled and cut into batons
• 4 carrots
• peeled and cut into batons
• 4 parsnips
• peeled and cut into batons
• 1 celeriac
• peeled and cut into batons
• 1 loaf of bread
• sliced
• to dip

Instructions

1. Start by rubbing the garlic around the inside of the fondue pot.
2. Discard the clove.
3. Pour the lemon juice and beer into the fondue pot and turn on the heat.
4. Allow the liquid to warm but do not allow to boil.
5. Turn down the heat and add the grated cheese.
6. Use a spoon to combine the cheese and the liquid, stirring regularly.
7. Add the remaining ingredients and season with pepper to taste.
8. Adjust the consistency of the mixture by adding more beer if the mixture is too hard, add more cheese if the mixture is too soft.
9. Cut the bread into chunks to serve.
10. Use the raw root vegetables and pieces of bread to dip into the fondue.