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Cheese fondue with asparagus & new potatoes - recipe

PUBLISHED: 10:05 17 March 2015 | UPDATED: 10:11 17 March 2015

Archant

Try out this tasty recipe as featured in the March issue of Hampshire Life magazine

Ingredients (Serves 4)

• 1 bunch asparagus 
• 250g new potatoes
• 25g butter
• 2 tbsp flour
• 250ml Mr Whitehead’s Newton Discovery 
• 3 fresh sage leaves
• 200g Lyburn’s Winchester 
• 200g Tunworth Cheese
• 1 tsp English mustard 
• Salt & freshly ground black pepper

Method

• Boil the potatoes for 15 minutes or until tender. Whilst they are cooking, melt the butter in a heavy bottomed saucepan and add the flour to form a roux. Cook for a minute over a low heat, being careful not to let it burn.

• Pour in the cider, whisking vigorously until you have a smooth sauce. Simmer for a couple of minutes and add the sage leaves and mustard, then reduce the heat to as low as possible.

• Cut the cheese into small cubes. Gradually add them to the hot cider sauce stirring well and making sure the cheese is fully melted before you add more.

• Once all the cheese is incorporated season to taste with salt and pepper.

• Cook the asparagus in boiling water for 4-5 minutes or steam until just tender. Drain and arrange on a platter with the cooked potatoes – get dipping.

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