Christmas Cheeseboard Fondue

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Lay your cheeses out on your board in order of hardness. Coarsely grate the cheeses, chopping any soft cheeses into small pieces. Keep the cheeses in order.

2. Carefully slice the top of the sourdough off. Scoop the inside out of the main round, creating a large bowl shape (leave a little bread at the edges). Pop the hollowed-out loaf on a large baking tray. Tear the lid and scooped out bread into bite-sized pieces. Scatter them on the tray around the loaf. Slide the bread into the oven and bake for 10-15 mins, till crispy at the edges.

3. Meanwhile, pour 250ml dry white wine into a large pan. Squeeze in the lemon juice and spoon in 1 heaped tbsp plain flour. Peel the garlic and finely grate it into the pan. Whisk everything together, till the flour is combined, then pop the pan on a medium heat and bring to a simmer, whisking from time to time.

4. When the wine mixture is simmering, reduce the heat to low. Add a handful of the hardest grated cheese and whisk continuously till melted and well combined. Carry on adding the cheese, a little at a time, moving from hardest to softest, till all of the cheese has melted into a thick sauce. The key to this process is to not let the pan get too hot. It should be warm enough to melt the cheese without reaching a simmer.

5. Remove the bread from the oven. Carefully pour or ladle the cheese sauce into the bread bowl. Serve immediately, with the baked braed for dipping. A side of pickled gherkins helps cut through the richness.