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Print this Recipe    Fondue 14

WELSH FONDUE

30g / 1oz / 6 tsp butter
250g / 8oz leeks, trimmed and finely chopped
6 teaspoons plain flour
250ml / 8 floz / 1 cup lager
315g / 10oz / 2 1/2 cups grated Caerphilly cheese
pepper
cubes of crusty bread, to serve

Put butter into a saucepan and melt over a low heat. Add leeks,
cover pan and cook gently for 10 mins until tender. Stir in flour
and cook for 1 minutes, then add lager and heat until thickened,
stirring all the time.

Gradually add cheese and continue to cook until melted, stirring
frequently. Season with pepper. Pour into a fondue pot and serve
with cubes of crusty bread.

(Serves 4-6)

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