Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I was in Mark's Bar in the Brewer Street restaurant recently when I had a "fondue moment". You may remember a column I wrote a few years back in which I said I thought it was due for a comeback. Perhaps I have been proved wrong on that front, but I still live in hope...
30g butter
30g flour
300ml milk
100ml stout or Guinness
2tsp English mustard, plus more if required
1tbsp Worcestershire sauce; more if needed
100ml double cream
70-80g grated cheddar cheese
A good pinch of cayenne pepper
4-5 slices of bread, cut into bite-sized chunks
Melt the butter in a pan, add the flour and stir on a low heat for 20 seconds. Whisk in the milk and stout, bring to the boil, add the mustard, season and simmer for 15-20 minutes.
Add the Worcestershire sauce and double cream and simmer for another 5 minutes, add ¾ of the cheese, re-season if necessary and add a little more cheese and mustard if it needs it.
Add the cayenne to season. Toast the bread under the grill, then remove from the heat and scatter the remaining cheese over the bread. Serve the fondue hot, preferably on a table heater, with the chunks of bread separately using long forks or skewers.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments