(6 portions)
  • 10 plum tomatoes
  •  2 red peppers - de-seeded and diced
  • 300ml dry white wine
  • Small bunch of herbs - parsley, basil, oregano
  • 2 garlic cloves
  • 1 tbsp plain flour
  • 200g Emmental or Comte
  • 200g Gruyere
  • Salt/pepper pinch
  • 500g green, red, orange peppers
  • 500g mange tout
  • 500g boiled new potatoes
  • 500g crusty bread cut into cubes
  • 2 tbsp olive oil


  1. Cook the plum tomatoes in a solid base pan .
  2. When soft add the red peppers, herbs, garlic and a little olive oil.
  3. Add flour and cook for a further 3-4 minutes; add white wine, salt and pepper.
  4. Remove from heat and blend in a liquidiser.
  5. Place into fondue pot and grate in the Emmental and Gruyere cheese, whisk with a wooden spoon till melted. Sprinkle with chopped basil or parsley.
  6. Serve with 1 day old bread toasted, with new potatoes, peppers and mange tout.