Smoky mac ‘n’ cheese fondue

Ingredients

· tortiglioni or other tubular pasta 250g

· garlic 1 clove, halved

· dry white wine 350ml

· lemon juice a squeeze

· smoked cheese 300g, grated

· gruyère 300g, grated

· cornflour 2 tsp

· crusty bread and green salad to serve

Method

Cook the pasta until tender, then drain. Rub an oven-proof shallow-ish cooking pot with the cut side of the garlic all over.

Add the wine and lemon juice to the pot and bring to a simmer, then add the cheeses and stir until they have melted.

Mix the cornflour with 2 tbsp water, stir into the cheese and cook for a couple of minutes, stirring until smooth.

Stir in the pasta then slide under a hot grill until golden and bubbling. Eat straightaway with the bread and salad.