Yield: 4 Servings
|Leeks, trimmed and finely chopped
|8 fluid ounce
|Grated Caerphilly cheese
|Cubes of crusty bread, to serve
Put butter into a saucepan and melt over a low heat. Add leeks, cover pan and cook gently for 10 mins until tender. Stir in flour and cook for 1 minutes, then add lager and heat until thickened, stirring all the time. Gradually add cheese and continue to cook until melted, stirring frequently. Season with pepper. Pour into a fondue pot and serve with cubes of crusty bread.