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This meaty platter with cheesy fondue takes minutes
to prepare, serve with fresh, crunchy veg and cheese fondue for an indulgent way to start the party. See method
of the reference intake
First, make your truffle cheese fondue. Halve 1 garlic clove and rub the cut side around a small saucepan. Add 150ml dry white wine and bring to a simmer. Toss the grated cheeses with 2 tsp cornflour then add the cheese mixture to your pan and stir for 2-3 mins over a low heat until melted and glossy. Pour into a serving bowl.
To assemble the platter, arrange the rest of your ingredients around the board and finish by crumbling leftover cheese over your cured meats.
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