4 thick slices bread, such as sourdough, chopped into chunks
2 tbsp olive oil
2 carrots, cut into batons
2 peppers, deseeded and cut into strips
2 celery sticks, thickly sliced
200g pack mini salami or 1 thin salami cut into bite-size chunks
Heat oven to 200C/180C fan/gas 6. Mix
the vinegar with the cornflour and place
in a heatproof bowl with the cheeses. Set
over a pan of boiling water. Slowly melt
the cheese, stirring occasionally. When
it’s nearly melted, add the crème fraîche
and a little black pepper, if you like.
Lower the heat and keep warm.
To make croutons, toss the bread
in the oil and a little seasoning on a
baking sheet, then bake for 10-15 mins
until golden and crisp.
To serve, put the cheese fondue on
a large platter and arrange the croutons,
veg and salamis alongside it.