- 150ml/5fl oz white wine
- 1 garlic clove, finely chopped
- 100ml/3½fl oz double cream
- 100g/3½oz Red Leicester, grated
- 2 tbsp chopped fresh chives
- 100g/3½oz Anya potatoes
- Place the wine and garlic into a large pan, bring to the boil and boil for about five minutes, until slightly reduced.
- Add the cream and bring to a simmer, then stir in the cheese until melted. Stir in the chopped chives and transfer to a serving bowl.
- Bring a large pan of water to the boil and cook the potatoes until tender, about 10-12 minutes. Thread the potatoes onto wooden skewers and serve with the fondue.