Our thanks to Watergate Bay Hotel’s brilliant chef, Neil Haydock, for this Christmassy recipe with a special Cornish feel. Serves 4 but easy to double up for larger parties.
1 medium sized focaccia or something similar with an open texture.
100ml olive oil
Cornish sea salt to season
500g of grated Cornish Yarg (without rind)
½ pint of dry Cornish Orchards cider
1 tablespoon of cornflour
½ tablespoon of English mustard powder
Pinch of Cornish sea salt
300g sliced prosciutto or other thinly sliced cured meat
Preheat your oven to 250oC.
Tear the focaccia into bite size pieces, place in a bowl and drizzle with the olive oil and season with a pinch of Cornish sea salt.
Arrange the focaccia on a baking sheet and cook in the oven for around 4 minutes to make the outside crisp and golden but leaving the centre still soft.
Remove from the oven, leave to cool on a rack and make the Yarg fondue.
In a medium sized saucepan bring the cyder to the boil, then simmer for 1 minute.
In a bowl toss the cheese, cornflour, mustard powder and salt together.
Pour the mixture into the simmering cider and stir until the cheese has all melted and the cornflour has thickened making the mix smooth.
Wrap the croutons in the cured ham, place the pan in the middle of the table, dip the focaccia in the warm fondue and enjoy!