Mixed Herb Stem Salsa Verde | Cheese Scraps Fondue

Mixed Herb Stem Salsa Verde


  • 30g stale bread

  • 100g mixed soft fresh herb stems, such as flat-leaf parsley, basil and mint

  • 1 garlic clove

  • 1 teaspoon white wine vinegar

  • 2 anchovies

  • 4ml extra virgin olive oil, plus extra to cover

  • Sea salt and black pepper


Soak the bread in some warm water in a bowl. Meanwhile, wash the herb stems and put them in a food processor or blender along with the garlic, vinegar, anchovies and oil and pulse a few times to lightly blend. Squeeze the liquid from the bread and add it to the processor. Blend until you have a creamy sauce but not too thick. Season with salt and pepper to taste, cover with oil and rest in the fridge for 2 hours. It will keep for up to a week in the fridge.


Cheese Scraps Fondue


  • 400g mixed cheeses (Emmental, Gorgonzola, Parmigiano Reggiano -  cut the softer cheese into small pieces and grate the hard cheese)
  • 30g plain flour
  • 100ml dry white wine
  • Sea salt and black pepper
  • Grated nutmeg, for sprinkling


Combine the cheeses in a medium bowl, add the flour and toss together. Rub the inside of a fondue pot with the garlic clove. Add the wine and heat over medium heat until hot. Add a handful of cheese at a time to the wine mixture, stirring constantly until the cheese has melted, is bubbling gently, and has the appearance of a light creamy sauce. Season with salt, pepper and nutmeg. Serve with croutons.