Cheddar & Emmental Fondue with Spring Vegetable Dippers Recipe | Abel & Cole

Cheddar & Emmental Fondue with Spring Vegetable Dippers

Cooking time
Serves4 people
Cheddar & Emmental Fondue with Spring Vegetable Dippers

We're bringing back fondue, the classic Swiss dish that was a favourite in the 1970s and 80s. This version is seriously simple — you'll combine nutty emmental and creamy cheddar cheese in a pan with a sprinkle of flour, a touch of garlic and plenty of milk to make a rich, thick cheese sauce that's perfect for dunking new season spring veg in.


  • 1kg salad potatoes
  • 200g Tenderstem® broccoli
  • 200g chestnut mushrooms
  • 2 courgettes
  • A bunch of radishes
  • A bunch of spring onions
  • 180g Emmental
  • 200g mature cheddar
  • 2 tbsp plain flour
  • 1 garlic clove
  • 500ml full cream milk

Prep: 20 mins | Cook: 30 mins

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Fill and boil your kettle. Scrub the potatoes (no need to peel) and halve or quarter any really large potatoes. Trim the dry ends off the Tendertsem® broccoli and slice any thick spears in half lengthways. Clean the mushrooms. Trim the courgettes and slice them into 1cm-thick rounds. Slice the leaves off the radishes and rinse them. Trim the roots and any ragged greens off the spring onions. Arrange the radishes on a serving platter and set aside.
2. Fill a large pan with hot water from the kettle and top it up, if necessary. Add a generous pinch of salt and set on a high heat. Bring to the boil. When the water is boiling, add the potatoes and simmer for 12 mins.
3. Meanwhile, coarsely grate the emmental and cheddar cheese and pop them in a bowl. Add the plain flour and toss to mix it through the cheeses. Peel and finely chop the garlic.
4. Preheat your grill to high. Pop the mushrooms and courgettes on a large baking tray. Drizzle over 1 tbsp oil. Season with salt and pepper. Grill for 5 mins, then turn the veg over. Add the spring onions to the tray and grill for a further 2-3 mins till the veg are golden and cooked through. When the cooked, remove from the heat and set aside – serving the veg warm rather than hot works well with this fondue, as you're dipping them in the hot cheese sauce.
5. When the potatoes have simmered for 12 mins, add the broccoli. Simmer for 3-4 more mins till the potatoes are cooked through and the broccoli is just tender. Drain.
6. While the veg cook, pour the milk into a clean, medium-sized pan and add the garlic. Crack in some black pepper and set the pan on a medium heat. Bring the milk to a gentle simmer. When there are just a few bubbles, start adding the cheese, a handful at a time, and stirring till it's melted. When all the cheese has been added and is melted, take off the heat.
7. Arrange the rest of the veg on the serving platter with the radishes. Pour the fondue into a warm bowl and serve with the veg for dunking. If the fondue starts to cool down and set, scoop it back into the pan and reheat on the hob.
8. Love Your Leftovers
Leftover fondue will keep in the fridge for 2-3 days. Pour into a tub, cool then seal and store. You can reheat the fondue in the microwave, or on the hob with an extra splash of milk or vegetable stock.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop