Rachel Khoo's Mont d’Or Fondue

As we approach spring, the opportunities for indulging in hearty comfort food are starting to wane. I am fresh back from a trip to St Moritz, where, for obvious reasons, mountain food reigns, and after a day on the slopes, the high-altitude fare is wholly justified.

Baking a whole Vacherin Mont d’Or is a simple way of recreating the classic cheese fondue at home. It bakes in its own box and melts to create a wonderfully rich oozy accompaniment to potatoes and charcuterie, while bitter winter salad leaves balance the richness of the dish.

Mont d’Or Fondue

Serves 2 hungry people

300g Ratte potatoes (or

Jersey Royals)

1 Vacherin Mont d’Or in its box (450g)

1 garlic clove

1 head radicchio, quartered and leaves separated

1 endive, leaves separated

150g charcuterie, to serve

Pickled cucumbers or gherkins, to serve (optional)

Preheat the oven to 200C/Gas Mark 6. Wash the potatoes, place in a medium saucepan and cover with salted cold water. Bring to the boil with the lid on and cook for 15-20 minutes. Poke the potatoes with a sharp knife to check if they are tender and drain in a colander when ready. Season and place in a serving bowl.

While the potatoes are cooking, remove the lid from the Mont d’Or and make small slits with a sharp knife in the skin. Peel the garlic clove and cut into very thin slices. Insert the slices into the slits in the skin. Place the box on a lined baking tray (it can ooze out a little) and bake in the oven for 15 minutes.

Place the salad leaves in a bowl and lay out the charcuterie and gherkins (if using) on serving plates. Serve the cheese hot from the oven with the potatoes and salad leaves on the side.