Get some Alpine magic going at at home with this Aligot fondue. If you haven't met him yet, allow us to introduce fondue's classy big brother, who is essentially have mashed potato and half melted cheese!! Bon appetit.
- Heat your oven to 200C/400F.
- Pop the water, yeast and sugar in a bowl and leave for 10 mins for the yeast to activate. Add the olive oil, salt and flour and stir to combine. Tip onto a floured surface and knead for 5 mins until the dough is totally smooth. Put in a lightly oiled bowl, cover with cling film and leave somewhere warm to prove for about an hour, or until it has doubled in size.
- Break off a section of dough and roll into a worm. Tie it into a knot then brush with garlic butter. Repeat with your remaining dough, then bake for 20 mins until the dough is golden and cooked through.
- Wrap each sausage in half a slice of bacon. Place on a baking tray and bake for 20 mins until the bacon is crisp and the sausages are cooked through. Set aside and keep warm.
- Cut your chicken into long strips. Dip in your seasoned flour, egg and breadcrumbs.
- Heat vegetable oil in a large sturdy saucepan to 180C/250F. Carefully put your chicken in the pan and cook for 3 mins until golden and cooked through. Set aside and keep warm.
- Put your potatoes in a pan of cold salted water and bring to the boil. Cook for 20 mins until cooked through, then drain and steam dry for 5 mins.
- Blitz the potatoes in a food processor until it is totally smooth, then return to the pan on a low heat and cook off to remove any moisture.
- Add the cream and gruyere to the pan and whisk vigorously. Then add the mozzarella, butter, nutmeg salt and pepper and keep whisking until the cheese is all melted and the mixture is smooth and stringy.
- Serve your Aligot with all your accompanying dippers.