Leek & Triple Cheese Fondue With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Boil a kettle

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Peel and slice your shallot[s] finely

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced leek, sliced shallot and your roasted garlic paste with a pinch of salt and sugar and cook for 1-2 min or until slightly softened

Meanwhile, add your fresh tagliatelle to a pot of boiled water and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle

Grate your cheddar cheese

Drain your mozzarella and tear into rough, bite-sized pieces

Combine the grated cheddar, torn mozzarella and your grated Italian hard cheese with your cornflour in a bowl

Give everything a good mix up until everything is fully coated – this is your floured cheese mixture

Once the leek has softened, add the floured cheese mixture to the pan with your Chinese rice wine, stock mix and 150ml [200ml] [250ml] milk

Bring to a boil over a medium heat

Once boiling, reduce the heat to medium-low and cook for 2-3 min, stirring frequently, or until the cheese has melted and thickened – this is your triple cheese fondue

Add the drained tagliatelle to the triple cheese fondue and stir everything together – this is your leek & triple cheese fondue with fresh tagliatelle