Cheese Fondue
with Napoli Salami, Chorizo, Ciabatta, Tenderstem® Broccoli & Potatoes
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
400 grams
Fondue Cheese
(Contains Milk)
150 grams
Tenderstem Broccoli
50 grams
Chorizo Slices
(Contains Milk)
1 pack(s)
Milano Salami
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes.
c) Chop the potatoes into 2cm chunks (no need to peel).
d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, cut each ciabatta into 16 equal pieces. Pop the ciabatta onto a baking tray in a single layer.
b) Drizzle with oil, season with salt and pepper and toss to coat well. Bake the croutons on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.
c) Pop the fondue cheese in a medium saucepan on medium heat, stirring frequently until the cheese begins to boil, 6-8 mins.
a) Meanwhile, when the potatoes have 5 mins remaining, pop the broccoli into the potato pan and allow to cook, 3-4 mins.
b) Once cooked, drain the potatoes and broccoli in a sieve.
c) Once boiled, pour the cheese into a serving bowl. Serve the chorizo, salami, toasted ciabatta, potatoes and broccoli alongside for dipping.
