Guardian Girl

I took the fondue ingredients to Liv’s last night and shamelessly capitalised on a photo opportunity with her 18-month old flatmate Delphi.

A young Fearnley-Whittingstall

A young Delphi

Classic fondue

Classic fondon't

Tasted very good. Sainsbury’s doesn’t stock kirsch so I bought one of their ready-made fondue sachet things from the cheese chiller and added a load of wine, gruyere, emmental and some flour to the mix. Tasty and wonderful but, as other flatmate (and mother of Delphi) Holly pointed out, if you’re going to eat fondue it helps to precede it with a day of alpine activities. Otherwise you just sort of sit at your desk all day and then melt a kilo of cheese with some booze, dip handfuls of bread into it, cram them in until you can fit no more down the gullet and crawl away to collapse into a carb coma spectacular. That’s exactly what I did last night, which explains why I woke up in Liv’s room this morning with no Guardian-matching outfit to change into for the day.

I re-borrowed Harriet’s kipper-infused outfit from the other week and put yesterday’s white shirt on top of it for the photo only. It produces a pretty unsightly effect when worn in this way. The poses from today and tomorrow require the cooperation of other models, so in this post I would like to introduce the lovely Gabrielle, who happened to be wearing an appropriately hued pullover today. Tomorrow Photographe Flavie will be making an appearance on the other side of the lens. She has been briefed on her outfit for the day. Sometimes I do pity those on the periphery of this cursèd project.

Blazer trail

Jacket in

Conclusions:

• Fondue actually makes a quick weekday supper as you can just melt it up and eat it out of the saucepan.
• Wouldn’t recommend having it every evening though.
• Liv would like to point out that although I described yesterday’s mushroom recipe as ‘delicious’, she actually thought it was disgusting and spat it out while I wasn’t looking. When I think about it, I loved the fresh mushroom bit but did avoid the rehydrated porcini as I found them too strong. I was supposed to use ceps. Maybe that was the problem.
• I’m not entirely certain that Hugh F-W is actually making fondue in the above photo, but I can’t work out what else it would be. I don’t suppose it matters too much.