Ploughdue (Ploughman’s fondue)

Step 1

Arrange all the dipping ingredients on a large platter or wooden board. Put the pickle in a small wide dish.

Step 2

In a bowl, combine the grated cheddar with the cornflour and mustard powder and toss well together.

Step 3

Rub the garlic clove vigorously around the inside of a saucepan – a cast iron saucepan is ideal – or a fondue pot. Pour the beer into the saucepan and bring to a very gentle simmer over a low heat.

Step 4

Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. It is important to keep stirring once the cheese is added.

Step 5

Simmer gently for three minutes, stirring constantly until the fondue looks smooth and glossy. Add a little extra ale if the cheese mixture is any thicker than a pourable custard. Transfer to a burner and keep warm while the fondue is served.

Step 6

Dip the pickled onions, bread and vegetables into the melted cheese to serve. Don’t double dip! Add a little pickle to each serving if you like. (If the cheese thickens a little too much while being served, add a tablespoon or two of just-boiled water and stir well.)