Cheese Fondue, Charcuterie & Alpine Salad

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely slice the shallot[s]

Top, tail and grate the carrot[s]

Chop the root[s] from the little gem lettuce and tear the leaves into rough, bite-sized pieces and give them a wash

Combine the red wine vinegar with the Dijon mustard and 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your vinaigrette

Add the torn little gem to a serving bowl and top with the sliced shallot and grated carrot – this is your Alpine salad

Set aside for serving

Add the ciabatta rolls to a baking tray and put the tray in the oven for 3-4 min or until hot and crusty

Once done, carefully cut the ciabatta rolls into bite-sized cubes

For fancy presentation, cut the peppered salami in half and roll each half into cone-shapes

Tip: Too fiddly? Just break both up into smaller pieces!

Add the the Serrano ham, Napoli salami and salami cones to a serving board or plate – this is your charcuterie

Peel and finely slice (don't chop!) the garlic

Heat a pot over a medium-high heat with a drizzle of olive oil

Once hot, add the sliced garlic and cook for 30 secs

Cut the cheese fondue packet[s] open and squeeze into the pot (as much as you can!)

Cook for 6-8 min, stirring continuously until melted and silky

Tip: Although it melts quickly, letting it bubble for longer cooks off any excess alcohol!

Meanwhile, add the cornichons to a small serving bowl

Once everything's ready to serve, dress the Alpine salad with the vinaigrette

Season the melted cheese with a generous pinch of salt and pepper – this is your cheese fondue