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Highland Fondue

“Freedom and Whisky gang thegither!”—Robert Burns

  • 1 small onion, finely chopped
  • 3 tsp butter
  • 250ml (½ pt) milk
  • 450g (1 lb) Scottish or mature cheddar cheese, grated
  • 3 tsp cornflour
  • 4 tbsp Scotch whisky
  1. Cook the onion in the butter in a large pan for a few minutes until soft. Add milk and continue heating until the milk starts to bubble. Gradually stir in the cheese and cook until all is melted, stirring continuously. In a small bowl, mix the whisky and cornflour, then add to the cheese. Cook for a further couple of minutes to thicken then transfer to a serving pot. Serve with plenty of cubes of onion bread for dipping.
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