This is from Elizabeth David's book An Omelette and a Glass of Wine. This is the ultimate celebration dish for our country, using our beautiful cheeses and a great opportunity to use one of our many craft beers.

I often use a mix of cheeses here depending on what I have in the fridge.

Method

1. Put the grated cheese and stout into a fondue dish or a medium saucepan and heat slowly and stir continuously.

2. Add the remaining ingredients and stir until the fondue thickens slightly.

3. For dipping, use chunks of your favourite bread. I do like to use a moist treacle brown soda cut into squares.