Feta fondue

500g danish feta

200ml red wine

1 tspn cumin

Season

Method

Place your red wine, and cumin into a heavy based pot and reduce by half.

Crumble your feta into a bowl. Nothing strategic here in clump sizes, just a rough crumble.

Once the wine has reduced, allow to steep for 10 minutes, then stir through the feta. Your concoction will be rather lumpy, so take to it with a whisk, or even better, a stick blender to break down all those chunks of feta.

Now return to the heat on a medium temperature, and gently bring the fondue up to around 60c. Stir regularly during this stage.

Cheese has a tendency to split when it is being heated, so ensure you pull up all the bottom layers of the fondue as it comes up to the desired temperature.

Season your fondue to taste, and store as required or feast immediately.

#Pickle pro tip: I have had fine puree this and fine puree that hammered into to me for the majority of my time in kitchens, yet it doesn’t always have to be that way. Keep a little bit of your feta aside to stir through at the end. There is nothing wrong with whacks of chunky cheese in your fondue.