3 garlic cloves
1 teaspoon salt
298 g (10 1/2 oz) canned condensed tomato soup
8 oz (225 g) Stilton cheese, crumbled or grated
8 oz (225 g) Red Leicester cheese, grated
1 tablespoon tomato puree (paste)
120 ml (4 fl oz) sweet sherry
chunks of French bread
1. Crush the garlic with the salt and put into a heavy saucepan with the remaining ingredients.
2. Heat very gently, stirring, until the cheese has melted and the mixture is just below boiling point. Do not allow it to boil.
3. Transfer the mixture to a fondue pot, or wrap the base of the saucepan in a thick towel or several table napkins and rush it to the table.
4. Serve with chunks of French bread, carrot and celery sticks and any other vegetables of your choice for dipping.
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