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Cheese Fondue, Milano Salami and Chorizo

Cheese Fondue, Milano Salami and Chorizo

with Ciabatta Dippers, Roast Potatoes and Tenderstem® Broccoli | Perfect for sharing
3.5(28)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on March 29, 2026
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Calories
: 
1354 kcal
Protein
: 
54.2g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)5667 kJ
Energy (kcal)1354 kcal
Fat50 g
of which saturates24 g
Carbohydrate93.5 g
of which sugars6.1 g
Dietary Fibre9.2 g
Protein54.2 g
Salt5.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Baking Tray
•Medium Saucepan
•Sieve

Instructions

PDF
To Start
1

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.

Say Cheese!
2

a) Meanwhile, cut each ciabatta into 16 equal pieces. Pop the ciabatta pieces onto a baking tray.

b) Drizzle with oil, season with salt and pepper and toss to coat well. Spread out in a single layer. 

c) Bake the ciabatta pieces on the middle shelf until golden, 8-10 mins, then remove from the oven and set aside.

c) In the meantime, pop the fondue cheese into a medium saucepan on medium heat. Heat, stirring frequently, until the cheese begins to boil, 6-8 mins.

Assemble and Serve
3

a) When the potatoes have 5 mins remaining, pop the broccoli into the potato pan and cook until just tender, 3-4 mins. 

b) Once cooked, drain the potatoes and broccoli in a sieve.

c) Once boiled, pour the cheese into a serving bowl.

d) Serve the chorizo, salami, toasted ciabatta, potatoes and broccoli on a serving platter alongside for dipping and scooping.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: The cheese fondue was mild and not overpowering, which some diners appreciated.
  • Ease of prep: Easy to assemble, but the cheese cools quickly without a proper fondue pot.
  • Suggestions: Consider reheating the cheese periodically or eating quickly to maintain the ideal consistency.
AI-generated from customer reviews
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