Fiona Smith's fondues are retro food with a modern twist – delicious to share with family and friends.
Invented by the Swiss, fondue is now enjoyed around the world. These fabulous recipes have been collected from international ski resorts and include the great classics from the Alps. In Cheese Fondues, there is the archetypal Fondue Neuchâtel, as well as Roasted Tomato Fondue and Swiss Raclette.
Fiona's choices for Oil Fondues include Fondue Bourguignonne with traditional mayonnaise-based dips. In Stock Fondues there are recipes for food cooked in scented broth, such as Fish and Seafood in Saffron and Tomato Broth. And don't forget Sweet Fondues – Bitter Chocolate Fondue with Orange and Chilli or White Chocolate Fondue with Lemon and Gin.
