FONDUE POTS

ingredients | serves 20 | time 15 mins

400g pack Emmi Fondü Original • ½ x 400g hand-plaited brioche loaf • 1 tsp chopped flat-leaf parsley • ½ tsp chopped tarragon • ¼ small red chilli, deseeded and finely chopped • 2 tsp blanched hazelnuts, toasted and chopped

step 2

Pour a third of the Fondü into each of three small bowls. Stir the herbs into one, the chilli into another and the hazelnuts into the last one. Serve with the brioche and skewers to dip the brioche into the warm cheese.