Red Leicester and chive fondue with Anya potato skewers

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

Place the wine and garlic into a large pan, bring to the boil and boil for about five minutes, until slightly reduced.
Add the cream and bring to a simmer, then stir in the cheese until melted. Stir in the chopped chives and transfer to a serving bowl.
Bring a large pan of water to the boil and cook the potatoes until tender, about 10-12 minutes. Thread the potatoes onto wooden skewers and serve with the fondue.

2 tbsp chopped fresh chives

1 garlic clove, finely chopped

150ml/5fl oz white wine

100g/3Â½oz Red Leicester, grated

100ml/3Â½fl oz double cream

100g/3Â½oz Anya potatoes

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