3 tsp butter
1 small onion, finely chopped
8 fl oz / 1 cup light ale
1 lb / 4 cups grated Lancashire
cheese
4 tsp cornflour
5 tbsp single cream
cauliflower florets and crusty bread, to serve
Heat the butter in a saucepan, and add the onion
and cook gently until soft. Pour
in the ale and heat until bubbling.
Over a low heat, stir in the cheese and continue to
heat until the cheese has
melted, stirring frequently.
In a small bowl, blend the cornflour smoothly with
the cream, add to the cheese
mixture and cook for a couple of minutes until
smooth and thickened, stirring
frequently. Pour into a fondue pot. Serve with
cauliflower florets and cubes of
bread.
(Serves 4)