Stilton Fondue with Walnut Bread and Pears

Stilton Fondue with Walnut bread and Pears

300g Stilton, derinded and cubed
200g Mascarpone cheese
4 tbsp vodka


Walnut Bread
400g strong wholemeal flour
250g strong white flour
120g walnut pieces, chopped
2 tbsp light Muscovado sugar
1tsp salt
7g sachet yeast
3 tbsp walnut oil
450ml warm water

For the Bread:

Put the wholemeal and white flour into a large bowl, add the walnut pieces, muscovado sugar and salt. Sprinkle over the yeast, then pour in the oil and warm water. Mix together until the mixture combines to a rough ball.
Tip the dough out onto a lightly floured surface and knead for 10 mins until smooth and elastic. Shape into an oval and put on to a greased baking tray (You can score to top with diagonal lines). Cover loosely with greased cling film and eave in a warm place for about 40 mins until doubled in size.
Preheat the oven to 200°C. Remove cling film from bread and bake the bread for 35 mins until golden and the base sounds hollow when tapped.

For the Fondue:

Put the Stilton and Mascarpone in a small saucepan over a very low heat and warm through for 5 minutes, stirring, until melted. Stir in the vodka and remove from the heat. Chop the pears and the bread into bitesize chunks when ready to serve. Warm through some small ramekins or a fondue pan and pour in the Stilton mixture. Serve with fondue forks along with the bread and pears to dip in.