Three Cheese Bake



Par boil potatoes, drain and steam dry then gently squash using a heavy based saucepan, drizzle with garlic & herb oil and roast until golden and crispy. Cut courgettes into even strips, wrap with pancetta and roast for 25 mins. Wrap chorizo in pancetta and roast for 25 mins. Cut parsnip into wedges, glaze with honey and roast until golden. Cut sourdough slices into cubes, drizzle with truffle oil and bake until crisp. Cut carrots and peppers into strips,  and corn and radishes into halves.

Pour the wine and lemon juice into a heavy-based pan over a medium-low heat and warm until steaming. Add all of the cheese, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 mins until everything is fully melted, smooth and creamy. Mix the cornflour with water in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for a minute more. Gently heat other fills over a low heat. Once ready lay in the centre of cheese dips in the centre of a sharing board and surround with finished meat and veggies for dipping.