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This is perfect for a party. You can adapt the recipe using cheeses that you love. Also, you can use a big pumpkin for group fondues, or a little one to serve two.
1 squash, approx. 1kg (2lb 4oz)
140g (5oz) Emmental cheese, grated
140g (5oz) Gruyère cheese, grated
1 clove of garlic, crushed
1 tbsp plain flour
175ml (6fl oz) white wine
1 tsp lemon juice
1 tbsp Kirsch
6 grates of nutmeg
Salt & black pepper
Achieving the perfect results
This recipe is taken from Veg - the Greengrocer’s Cookbook by TV Masterchef's Gregg Wallace and published by Mitchell Beazley. ISBN 978-1-84533-224-2. Price £20.
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