- 200ml/7fl oz cider
- 150g/5½oz Stilton cheese, chopped
- 2 tsp cornflour
- 1 tsp cold water
- 1 tbsp chopped fresh chives
- 1 slice thick white bread, cut into large chunks
- 3 tbsp olive oil
- salt and freshly ground black pepper
- For the fondue, pour the cider into a pan and cook over a high heat until reduced by a third. Stir in the Stilton, whisking until completely melted.
- In a small bowl, mix the cornflour with the cold water into a paste and stir into the cider and Stilton mixture. Stir in the fresh chives just before serving.
- For the croûtes, drizzle the bread chunks with the oil and fry in a pan for 4-5 minutes, or until golden-brown and crisp.
- To serve, transfer the fondue to a large serving bowl set on a large plate, arranging the croûtes around the edges of the plate.