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Up Helly Aa- Shetland's Mid--Winter Viking Fire Festival




I arrive by way of a six hour stopover at Glasgow Airport (contents: one large pub) on a 20 seater plane to Sumburgh airport on the southern part of Shetland. On the plane they serve cups of tea and Tunnock's caramel wafers.

I pick up the hire car and drive across the landing strip on the one road to Lerwick. Trying to find The Queen's Hotel on Google Maps leads me to a bar populated by Eastern European sailors who point to a dark corner further away.

I'm directed down a tiny alleyway, where I eventually find The Queen's hotel, a Dickensian structure built over the bay, waves lapping at the first floor windows. I park my car in the port car park, where I thought they told me to, having not yet attuned my ear to the Nordic flecked vowels. The next day I get a parking ticket.

'Oh no, that's sixty quid down the drain'
Then I have a good look at the ticket, which is bright yellow and tells me I wasn't supposed to park there but there is no sum of money, no fine mentioned. It is just a written telling off.
'It's not London here,' says my friend Elizabeth 'Shetland is pretty laid back.'

My room is small with heavy curtains, dark carpet, a tiny dim wardrobe and a stonking hot towel radiator for drying wet clothes. The room feels like a turret in a lighthouse, surrounded by the roaring sea. From every window I can see the water, hear the waves crashing on the tiny beach adjacent. There is no chocolate on my pillow but there is a kettle and a couple of packs of Scottish shortbread biscuits. What more could you want?


Since 1876, Up Helly Aa occurs on the last Tuesday of every January, a few weeks after winter solstice, inspired by the Viking festival of Yule. The men and boys of Shetland who take part are called 'Guizers' derivative of the word 'disguise' and are divided into around 45 squads. The leader is called the Jarl, Swedish for 'earl'.


Every year a different man wears the Guizer Jarl winged helmet. He has most likely been on the waiting list for 12 to 18 years for this once-in-a-lifetime moment. The outfits alone - chainmail, helmets, fur pelts, axes and shields - cost thousands. Participants save for years. Beard growing also commences years beforehand in order to have a properly hirsute and Viking-like brush. No women are allowed. Well, they can make the tea. Certainly refreshment is needed, it is a long day: the squads meet at dawn and carry on for at least 24 hours.

Early Tuesday morning, I bolt a bowl of hot porridge at The Queen's Hotel and make my way through the sleeting rain to the British Legion Hall where the squads are gathering. Fortunately, I'd been advised to buy waterproofs from Cee and Jay's shop the night before.

'We sell tons of these every year during Up Helly Aa,' said the owner gleefully, handing me a small pack of ladies trousers.
'There is only two types of weather in Shetland,' opined someone, 'high cloud and low cloud. For this Up Helly Aa, it's going to be low cloud.'
I'd also purchased a viking woolly hat complete with knitted horns from the Peerie Shop on the front.

I shoulder my way through vikings crowding the doorway to find a roomful of bristly men polishing their helmets and drinking. My camera lens steams up. It is as wet inside as out.

The men lift themselves and their armour, don headgear and file out roaring. I squeeze through to the front of the column, along with a group of other photographers. My camera viewfinder is difficult to see through.

'This rain!' I puff to another photographer. It is raining horizontally.

'Oh this is good weather this year,' he grins while I gawp at him. 'One year we had to move the galley as the wind was so strong it would have blown out to sea'.
The parade starts. The Guizer Jarl waves his axe in the air and bellows. His squad boom back in response. Every few minutes the photographers kneel down and take a picture as the squads move forward. Then you'd be asked, no, told, to move along. I rise, creaking with damp joints, and scamper backwards to the next spot where I can take a picture. This continues for a couple of miles. At one point the Guizer Jarl stops for a photo opportunity with a man dressed up as a can of Tennents lager.

When we reach the town hall, everyone rushes up the wooden stairs.

'What's happening?' I ask desperately.
'This is a private event now' intones one man barring the way. 'There will be singing and whisky upstairs'.
I don't want to miss this clearly essential part of the day so I blag my way into the grand hall which has a domed wooden ceiling rather like an upside-down boat, just in time for the whisky toast.

I try to take pictures but now my digital camera has mist inside the lens and the lights on the dashboard are blinking on and off. These all-electronic cameras don't like the rain. I sit damply on a seat munching on free sandwiches while the mayor talks about Lerwick having the 'Axe Factor'.




A bit more singing, repeated topping up of glasses and the squads file out - they are going to spend the afternoon touring the schools of Lerwick.


I squelch back to my hotel passing by the camera shop with my non-functioning camera. The owner points to a half empty box with special lens hoods for £8.95.
'That box was full this morning,' he says proudly. I buy one. It's basically a plastic bag with a sleeve for the lens.
I later find out that TV camera crews send their equipment for annual servicing after Up Helly Aa. Now I understand why many of them are cloaked by a large black plastic garden sack.

In my hotel room the internet is down, I can't send any pictures. Chilled to the bone and sodden, I get into bed even though it's the middle of the afternoon. I have an early dinner (5.30pm!) in the Lodberries dining room, of tomato soup, fish and chips, plus excellent apple crumble with hot custard. There is something very comforting about Shetland. Some people say it is like going back to the 1970s but it feels more like going to visit your nan. And nobody makes soup like they do here. Soup makes sense in Shetland.

I speak to a lady about the galley-burning ceremony of that evening:
'Don't wear your best coat. If someone starts patting you down don't be alarmed, they are putting you out. Watch out for embers!' 
I've only brought one coat.

That evening, I walk to the playground next to the town hall. I have to make a choice: see the torchlit parade or take pictures of the burning galleon, there is no way I can photograph both. I decide to wait for the galley, positioning myself as close as possible. I see the trains of glowing torches trooping across the park, drums beating, bagpipes and brass, the songs and cries of the viking hordes. It stirs the blood.


As the parade finally swarms into the play park to the galleon, I can see that many of the 'Vikings' are wearing women's dresses. I recall my friend Elizabeth wryly mentioning:

'This is also called Transvestite Tuesday'.
Sparks fill the heavens, the drizzle has stopped but the sky is raining fire. Fiery torches circle the wooden galley in the middle. At that instant everybody lobs their torches into the boat- a thousand flying flaming flares arc through the darkness into the timbered ship, which soon catches fire. The yelps, yowls and shield-shaking grow louder, more jubilant. The air smells of gunpowder and sea salt, for an Englishwoman it prompts thoughts of Guy Fawkes night and Mardi Gras. The longship collapses in a blaze of yellow, silhouetted against the arctic-black starlit sky.


The night is just beginning. Friends have obtained tickets for the halls- no easy task for these tend to be reserved for islanders only. There are 11 halls around Lerwick and the squads tour these establishments with a short song and dance act, often satirical or based on Shetland in-jokes. These mini cabarets last all night, occurring every half hour until the main Jarl squad arrive around 8 am in the morning.


Our hall is at the British Legion again. Ladies sit in their best frocks supping pints around the dance floor. A house band with a Filippino singer plays pop classics. Moments after entering, I meet the Shetland SMP dressed as Laurel or Hardy, I'm not sure which.

I see a group of men dressed up as hunters and bears, men cavorting as the Spice Girls (why is it always the burliest that plays Ginger Spice?), and a skit about the island's airline Fly(May)Be.

As I drink, as the troops come through doing their act, it starts to feel quite trippy, like dropping a tab in the Highlands. I last until 5am.

The next day, I am useless. I stagger down to breakfast at 11.30am, have a bowl of porridge then crash back into bed. There I remain, hand on forehead, half-asleep until evening dinner.

'That's a reet Up Helly Aa du a hed then,' says the receptionist at The Queens. 'Everybody is leathered for days. It's bigger than Christmas. Nobody gets any work done so it's an Island holiday. Even the schools are shut.'


 


This account is from 2016 when I visited Shetland courtesy of Promote Shetland.
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What to eat and what to do in Antwerp

tram lines Antwerp
Belgium is the Catholic version of Holland. As a country it's only been in existence for 150 odd years but of course the culture, the history dates back much further, to the 12th century at least.
Flanders comprises of Belgium, but also parts of France such as Lille (les schtimis). Antwerp is a medieval Flemish town where the air smells of chip oil, the sky is perma-grey, church bells ring, the sound skipping across the cobbles and the uneven streets are striated with tram tracks and buses. Antwerp is perhaps less charming and quaint than Ghent and the people less friendly, but this is an important city, an industrial port, a hub for the diamond trade and which retains a historic centre worth visiting.
On February 16th I'm doing a Flemish influenced supper club with food writer Regula Ysewijn. My trip to Antwerp, guided by Regula, was the inspiration for this. Booking details at the bottom of the post.


What to eat and drink in Antwerp:


1. Frites and friteries
frituur t'steen Antwerp

The Belgian chip is basically 'French Fry' in style, thin, golden and crispy dunked in mayonnaise, rather than thick and soggy with malt vinegar like British chips. (Regula Ysewijn turned me onto a ready-made Belgian mayo Devos and Lemmens, which is squirt directly into the mouth addictive.) The Frituur't Steen next to the river is reportedly very good.

2. Croquettes
croquettes Antwerp

Mashed potato dumplings covered in bread crumbs and deep fried. You can get plain, cheese, shrimp or ham. SO delicious. The cheese croquettes at De Rooden Hoed are recommended. Recipe for these coming soon. 

3. Moules frites and fish n chips
Mussels with chips is a classic Belgian dish which can be found at many restaurants. Go to Fish A'gogo for the best fish and chips in Antwerp. 

4. Beer
Oud Arsenaal, Antwerp
I discussed beer with Regula Ysewijn in another post. But you must visit Oud Arsenaal bar, built in the 1920s, to find an authentic Belgian beer café: a good selection of beers, served in their specific glasses, a zageman behind the bar, beautiful original tobacco-stained decor and friendly boozy customers. A place you can go to alone as a woman and not feel weird. If you order Rodenbach, a red beer, you will sometimes get a little bowl of brined brown shrimp served with it.
If you go in October you can visit the Modeste Beer Festival.

5. Vegetarian 
rosenobel, Antwerp
rosenobel, Antwerp

Although Belgian cuisine isn't inherently veggie, fortunately, and increasingly, in most European cities, there are good vegetarian restaurants in the town. I visited an incredibly cheap Indian buffet style restaurant Aahaar (rather like London's Indian Veg) which only cost 10 euros. 
I had dinner at a pay-by-weight restaurant Rosenobel (like London's Tidbits) which, if you want a varied diet, has an incredible range of foods, something like 150 different plates, to try. 

6. Chocolates


head chocolatier, g bastin, Antwerp
g bastin, Antwerp
Belgium is associated with good chocolate, particularly pralines. I visited one of the oldest chocolate shops, G Bastin and bought some chocolate hands, the symbol of Antwerp. 

7. Advocaat
Strictly speaking advocaat is a Dutch product but I saw places where they sold the artisanal version. I loved this egg liqueur as a kid, either straight or as a 'snowball' cocktail. Time to bring it back! You can make it yourself. 


What to do in Antwerp




1. See the architecture
Antwerp has everything from futuristic Zaha Hadid buildings where multi-faceted crystal 'rocks' crouch atop houses, to gothic cathedrals, to renaissance guild houses with crow-stepped gables. Look out for architectural details on street corners such as the gilded religious bas-relief above. Just go walking!

2. Rubens house
A visit around the house of Rubens, the 16th century painter, is very enjoyable. The estate of David Bowie has lent a painting. You get to walk through the bedrooms, the dark wooden stairways, the courtyard, his painting studio with tall windows and northern light.

3. New art museum MAS
Antwerp is very proud of this horror of a building. MAS, an acronym for Museum An De Stroom, looks a lot better close up. From a distance it resembles a rather large red brick Barratts starter home. The idea was to create a people's space in the old industrial part of town, where the docks were, with an open-all-hours access staircase, wrapped around the outside of the building, leading to spectacular views from the roof. Naturally this was abused by drunks and homeless so they closed the stair. It's a long windy walk over there but I didn't have time to look around inside. 

4. Blood mountain Bloedberg
Blood mountain is the gruesome name for the area near a church-like building, the Vleeshuis, (the red and white brickwork is called 'bacon layers'), where animals were slaughtered for the meat market. It's now a museum for musical instruments.

5. The zoo
Antwerp must be one of the few capital cities where the city zoo is bang in the centre, next to the central station. The entrance has two large pillars with golden mosaics of turtles and bronze verdigris animals guarding either side. It's quite pricey to visit so I didn't. Nice though.

6. The Central Station
Both the interior and exterior of this enormous building is spectacular. If you want to make a grand entrance into Antwerp, go by train. You can get the Eurostar to Brussels and change for Antwerp.

7. Jewellery quarter
The diamond district in Antwerp is the world's largest. I was amused to read about the diamond heist in 2003 where an Italian burgler rented an office and stole 100 million pounds worth of diamonds from the basement. He was caught by the DNA on his left-behind salami sandwich. All very Mission Impossible.



I'm having a Flemish themed supper club with renowned Flemish cook and food writer Regula Ysewijn on February 16th. This will celebrate Prune Tart day. Expect croquettes, advocaat, beer matching, and other Flemish goodies. 

Tickets £50

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Bread pudding recipes

Pear and whisky bread pudding

I don't like to throw away food. I like to keep a nice tight pantry.
After my New Year's Eve fondue event, in which people ate a great deal less bread than I had planned, I ended up with two large basketfuls of stale white bread, cut into squares. What the fuck am I going to do with this?
Then I remembered the bread pudding that my Nanny Savino made. It was the old war-time rationing style bread pudding, heavy, sweet, comforting. Nanny Savino sold squares of it from her council flat front door in Holloway, along with toffee apples and Woodbines. This dish is from a time when nobody threw anything away.
I made two versions of this bread pudding, using up jam jar preserves from my pantry. The first version, made with a jar of prunes in Armagnac, was dark, fudgy and alcoholic, almost indistinguishable from Christmas pudding. The second bread pudding was lighter and paler, with vanilla and pears stewed in whisky and white wine. It shows that bread pudding is endlessly adaptable.

Prunes in Armagnac


I spent quite a bit of my childhood in France, near a village called Condom in the Armagnac region. We had these every day for pudding. Even kids were given alcohol in south west France in the 70s. I got sick of them at the time. 

250g prunes from Agen, semi-dried
200ml water
100g sugar
1 vanilla pod
250ml Armagnac or more if you wish.

Bring the prunes, water, sugar and vanilla pod to the boil, then simmer gently for half an hour. Pour into a sterilised litre jar with the Armagnac. Store in a dark cool cupboard. These get better as time goes on. The bottle I used was five years old, therefore very pungent.


Dark Bread Pudding


Prunes in Armagnac or
250g of mixed dried fruits soaked in 250ml of either sherry, armagnac, brandy, rum or whisky
75g brown sugar
1/2tsp mixed spice
Zest of an orange
1/2tsp of nutmeg
Pinch of ground cloves
500g of white bread, (I kept the crusts)
250ml of whole milk
50g salted butter, melted
1 egg, beaten

Soak the dried fruit with the sugar, spice, zest, nutmeg and cloves in one bowl.
In another larger bowl soak the bread in the milk.
Preheat the oven to 180c.
Butter a shallow baking dish (20 x 15cm approximately)
When the bread is soft, take another bowl and combine the melted butter and egg.
Place all three bowls (bread, alcoholic fruit and egg mix) together and pour into the baking dish.
Bake for an hour.



Light Bread Pudding


500g white bread
250ml milk
100g white sugar
1tsp vanilla paste
50g salted butter, melted
1 egg
750ml to 1 litre jar poached whole pears (4 -6 pears) in brandy, whisky or white wine.

In one bowl soak the bread and milk.
In another smaller bowl, mix the sugar, vanilla, butter and egg.
Preheat the oven to 180ºc.
Butter a shallow baking dish (20 x 15cm approximately)
When the bread is soft, add the sugar and egg mixture.
Drain the poached pear alcohol into the mixture and stir.
Pour the batter into the buttered baking dish.
Add the pears, pressing them into the batter decoratively.
Bake for an hour.

Serve with custard or cream.

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Girl drinks whisky: visiting Oban

Oban whisky, Scotland

Oban , Scotland
Oban Scotland
I got the early train from Glasgow to Oban: the West Highland line is one of the world's most beautiful train rides. The weather changed every five minutes, from sunny to snowing, from rain to blue skies. You gallop past valleys, rivers, lakes, streams, lochs, snow-tipped mountains, ancient mounds, heathery hills and deer- an untouched prehistoric landscape. The other passengers, a comfort of ladies in cardigans and scarves, in lilac and raspberry, order tea and shortbread from the all important trolley. 



What to do, see and eat in Oban


Oban itself is solid looking, carved out of a granite hillside under putty clouds and charcoal scrubbed sky. There is a stream over which small hump-backed bridges traverse. Basic facts about Oban that you should know:

  • It has one of the best fish n chip shops in Britain called, imaginatively, 'Oban Fish and Chip Shop', bigged up by Rick Stein.
  • The  'Spoons overlooking the front has real log fires, but also visit other characterful pubs such as the Oban Inn. People are very friendly. 
  • It has a ferry port and ferries, manned by burly seamen with sexy accents, dawdling off to a selection of misty islands. These ferries are called 'Calmac'. The islanders completely depend on Caledonian Macbrayn ferries and have a love/hate relationship with them. If you are lucky you see whales. The food is very good on the boats: they make an effort to have healthy and vegetarian options but they also have proper rib-sticking food like custard and chips. Calmac even has a whisky tour by ferry.
  • I enjoyed a blustery sea walk leading to a Dunstaffnage castle, which imprisoned Flora Macdonald, but was shut by the time I got there, just before 4pm. You pass large seafront hotels with grand breakfast rooms and sea-facing rooms. People walk their tartan-coated dogs. There is a mini lighthouse and a war memorial - the section listing names beginning with the letter 'm' is the longest.
  • The sunset in winter starts early: hazy and orange, settling into little pools in the distance, the water surface like snake skin.
  • Visit the tartan shops; excellent places to get a kilt measured up, find out your tartan or your clan. You inherit your clan from your mother's side.
  • In the summer you can go on boat trips to see seals. 
  • It has an excellent seafood stall 'Oban Seafood Hut' (see this review by Jay Rayner) on the front, which is only open in summer.
  • Upstairs is the equally delicious but slightly more expensive, Ee-Usk restaurant, also mentioned by Mr Rayner.
  • Tour the Oban whisky distillery. 

In short, Oban has everything anybody could possibly want in a town.
Oban whisky distillery, Scotland

Visiting the Oban distillery


I visited the Oban whisky distillery and the first thing I learnt was that I wasn't allowed to take pictures or my phone. Any electronic goods could cause a spark and blow up the distillery. You need a special license to take photographs. The picture above of the copper stills had to be taken from the doorway.  
There are two broad categories of whisky: single and blends. Just as French wines do not have the grape on the front of the bottle, for the skill is in the blending of different grapes, most whisky is a blend. Although single grain whiskies, particularly single malts, are fashionable, one could also say that the skill of whisky is in the blending. 
Whisky, from the Gaelic uisge or water, is a man's drink. Very few women order it. The women's equivalent is Baileys made with Irish whiskey. (Scottish whisky is without an 'e'). Here is a story from the man that invented Baileys, David Gluckman. I love Baileys. In fact my whole family lived on it this Christmas, having got a duty-free deal at the airport. We didn't get on very well this holiday, probably the only thing holding us together as a family was a daily coffee with Baileys replacing the milk. Divine! Don't mock it till you've tried it. 


The process


Whisky can only be called Scotch if it has been aged for at least three years. It's usually made from barley, a grain that grows well in cold damp climates. Scotch has only three ingredients: grain, water and yeast. Soft Scottish water is what makes it unique. Additional flavour is added by smoke from peat and storage in bourbon or sherry barrels. When tasting whisky, first you 'nose' it. Although the ingredients are simple, flavours include orange, honey, butterscotch, salt, vanilla.

The grain or malt is dried with heat, often using peat as fuel, which adds its own flavour and smoke. Peat which covers much of the Scottish highlands, consists of thousands of years of rotted vegetation. While Oban has only a hint of peat, Lagavullin and Laphroaig have a higher percentage - as much as 65 particles per millilitre while smoke is counted in parts per million.

The process is complicated, involving: soaking the grain, 'turning' it on the malting floor so that it can germinate, milling in steel rollers, grist, mash, hot water, tuns and fermentation. We walk through the different rooms, each with its own overwhelming odour, either of yeast or malt or alcohol. One room contains the heart of the operation, the copper stills, the worm and something called the 'spirit safe' which is padlocked. Security seems to be essential. Not a drop must escape. In fact the only free booze enjoyed by locals is the fumes pumped out from the warehouse, built into the cliff face. "The neighbours are very relaxed" says our guide.


Maturing the whisky


No distillery keeps all of their whisky in the same place, it's distributed around other distilleries in Scotland. This way they aren't keeping all their eggs in one basket. 
Whisky isn't aged in the bottle, but in the cask. Before the 1930s, whisky had a different taste as ale, sherry or port wine barrels were used. During prohibition in the USA, white oak ex-bourbon casks were shipped to Scotland (American coopers still needed to earn a living). Today, a finishing cask using European red oak can be used, to give a richer, rounder, sweeter flavour.

The staves are flat-packed and shipped from America and put back together by coopers in Fife. The barrels are held together without ends and metal straps. There are no nails or glue. The casks are porous: 2% is lost over a year to evaporation, which is 28% over the 14 years Oban is matured. (This is why the spirit tax is paid at the end.) The casks breathe in and take on flavours such as oak and bourbon and honey.
Whisky must be stored in oak for at least 3 years and 1 day. At the same time it's important not to leave the whisky for too long in oak.

I was surprised to learn that cask strength whisky is distilled to 70 or 80% proof and is diluted with de-ionised water to 40%. Master distillers sample all day every day but don't get drunk. Skills.


Oban whisky distillery, Scotland

Buying whisky


At the end of the tour we tasted Oban whisky and a couple of others. I realised that I like whisky very much, particularly peaty, smoky whisky, even though most girls don't drink it.
Since the visit I've read Rachel McCormack's entertaining book 'Chasing the Dram' which is her story of getting to know her own national drink. I'm currently reading Thad Vogler's 'By the smoke and the smell' which has chapters on Scotch whisky, while he travels with his stepfather. 


Things to look out for:


  • If there is a number of years listed on the bottle, this is the age of the youngest whisky if it's a blend.
  • Connoisseurs aren't big fans of something called 'chill filtering' which all the big brands do. It filters out any cloudiness but also makes whisky blander and more samey. 
  • This is an increasing problem as, like you find in Bordeaux, most of the brands of whisky have been bought out by large corporations.
  • Scotland has 150 whisky distilleries, only six of which are independent.
  • Oban claims to use its own locally grown malt. But many whisky distillers use centrally fermented malt or grain provided by the large corporation. Again this diminishes character and regionality.

How to drink it?


There is a big debate as to whether to add water. Even a couple of drops of water can 'open' up and sweeten the whisky. You could use a pipette to administer the water for precision. 
It's fine to have it on the rocks, with ice.
Rachel McCormack says there isn't much tradition of using whisky in food. However it matches well with ginger and scallops and a drop of 14 year old whisky in your porridge does wonders. Whisky is quite good with curry - Johnny Walker is India's national drink. 

But I've got a whole new way of judging alcohol: not by the taste nor quality, not by how it's brewed or by how old it is - none of that usual stuff. I now judge alcohol by the way it makes you feel- the particular level and variety of drunkenness which it gets you to. 
Whisky gets you a nice kind of drunk. You feel mellow and chilled out. You don't get angry or randy or violent. You just feel relaxed and blissed out and not-give-a-shittish.
This is a parameter that is so often forgotten.




Oban  Scotland
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Potato and cauliflower 'fondue' soup


Potato and cauliflower 'fondue' soup recipe


My New Years' resolutions:
1. Make soup
2. Eat soup
I don't eat enough soup. It always seems a pfaff. But it isn't. I felt like I was coming down with a lurgey last night. I needed soup. I got home from the Basquiat exhibition and, start to finish, vegetable chopping to hot spoon of soup in my mouth, this took 25 minutes. Very quick.

Why eat more soup?

Quenches appetite
Most poor countries start a meal with soup, it has the same effect as pasta, it fills you up before the expensive part of the meal- the meat or the fish.

Contributes to your 5 a day vegetables
It's #Veganuary so try vegan soups or at least vegetarian.

Helps combat food waste
Soups can be made with floppy or past-their-best vegetables. You can either use these for stock or in the actual soup itself.

Soup is cheap
You can make soup out of anything. Water + any ingredient = soup. Ever heard the legend of stone soup?

Soup is comforting
Think of soup as a hot smoothie. No don't 'cos that sounds disgusting. But if all the clean eaters replaced smoothies with soup, they'd be a lot healthier.


This soup was made with Comté cheese and a little white wine, to add a fondue vibe. I went to visit the farmers in the Jura last summer and my New Year's Eve supper club was centred around a Comté fondue.
It's quite chunky, but you could blend it you prefer a smooth soup.
Soups benefit from a little sourness. To achieve this, add a little wine, or yoghurt, or vinegar. Here I put in pickled jalapeno pepper slices (a great store cupboard standby).

Potato and cauliflower 'fondue' soup recipe



Time: 25 minutes
Serves 2 to 4

3tbsps olive oil
4 large potatoes, peeled, diced into 3cm cubes
1 head of cauliflower, cut into florets
1 vegetable stock cube
4 cloves of garlic, minced
750ml hot water
1 glass white wine
150g of comté cheese
Salt and Pepper
Pickled jalapeno slices to garnish

Prep the vegetables, then heat the olive oil in a deep saucepan. Add the potatoes and fry gently for a few minutes.
Add the cauliflower florets and fry for a few minutes.
Add the stock cube and hot water, stir.
Simmer for 10 minutes then add the white wine and cheese.
Season to taste, serve with pickled jalapeno slices.

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