with Napoli Salami, Chorizo, Ciabatta Dippers, Roast Potatoes and Tenderstem® Broccoli | Perfect for sharing
Get in the festive spirit with this Raclette Style Cheese Fondue. Dip roasted potatoes, crostinis and Tenderstem® broccoli into richy cheesy goodness. Served with Napoli salami and chorizo, this fondue is an ideal dish to share over the festive period.
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.
(Contains Cereals containing gluten)
(May contain Milk)
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 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 croutons 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.
a) 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.
d) Serve the chorizo, salami, toasted ciabatta, potatoes and broccoli on a serving platter alongside for dipping and scooping.