30.10.24

Bubbling, molten cheese made for spooky gatherings

Rich, indulgent, and made for Halloween gatherings, this Halloween Cheese Fondue combines Swiss and Gruyère cheese with brandy, nutmeg, and garlic for a velvety, fire-cooked finish. Served inside a roasted pumpkin for a dramatic touch, this festive Halloween recipe is perfect for dipping bread, potatoes, and vegetables, a warming centrepiece for your seasonal feast.

Tripod Cooking

Suspend Main Cheese

Method

PREPARE THE CHEESE

Grate both cheeses and toss them with the cornflour until evenly coated, this will help create a smooth, thick cheese fondue when melted over the fire.

SET UP THE KADAI

Light your Kadai and set up the Cooking Tripod. In the Cooking Bowl, add the crushed garlic and white wine. Simmer gently before adding the lemon juice and brandy. Gradually add handfuls of cheese, stirring continuously to melt evenly.

THICKEN THE FONDUE

Allow the mixture to bubble gently until smooth and glossy. The cornflour will help thicken the fondue as the wine cooks off, ensuring a creamy texture with no bitterness, the key to a perfect Halloween Cheese Fondue.

FINISH THE FLAVOUR

Stir in grated nutmeg, salt, and pepper, and cook for a few more minutes until silky and rich.

CARVE THE PUMPKIN

While the fondue thickens, carve your pumpkin, reserving the pulp for another Halloween recipe. Carefully ladle or pour the fondue into the hollow pumpkin for serving.

SERVE AND ENJOY

Place the pumpkin into the embers to keep the cheese fondue warm, then serve with accompaniments such as crusty bread, roasted potatoes, pickles, or cauliflower florets.

Recipe Image Recipe Image Recipe Image
Slow cooking technique

Created By
Lucy Hatton

Head of Design

The visual eye behind the brand, Lucy brings beauty and balance to everything she creates, with a meticulous attention to detail and a heartfelt love for the countryside that inspires her work.

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Halloween Cheese Fondue

Halloween cheese fondue is rich, molten and made for sharing around the fire. Cooked over the Kadai until bubbling and smoky, it creates a dramatic centrepiece for dipping bread, vegetables and fireside snacks. As one of those Halloween recipes that feels both playful and generous, it brings warmth, theatre and comfort to autumn outdoor cooking.