- A glug of olive oil
- 2 shallots, peeled and finely chopped
- Sea salt and freshly ground pepper
- A handful of thyme
- 225ml cider
- 2-3 tsp cornflour
- 300g cheese, grated or chopped (we used Cheddar and Brie)
Prep: 10 mins | Cook: 15 mins
1. Gloss a pan with a little olive oil and warm over a low-medium heat.
2. Add your shallots. Season with sea salt and freshly ground black pepper. Give them a good stir and lightly fry for 5 mins till soft and glossy.
3. While the shallots cook, rinse your thyme and gently pat dry. Remove the leaves from the stalk and throw them in with your shallots. Cook for 1-2 mins.
4. Add 4 tbsp cider and bring to a gentle simmer. Whisk in the cornflour to make a paste. Add the remaining cider. Simmer till warmed through.
5. Add your cheese in small batches, stirring in a zig zag pattern till the cheese is mixed with the cidery shallots. Carry on till you’ve used all your cheese. You can add more cider if it gets a little thick.
6. Cook till the cheese is melted and bubbly.
7. Serve with toasted chunks of bread, veg, breadsticks and anything else you can dunk.