From Tickler’s Ravishing Recipes booklet - for more visit


  • 1tbsp Honey
  • 2tbsp Olive oil
  • 2tsp Fresh thyme chopped
  • Zest of a lemon
  • 300g Parsnip peeled
  • 300g Carrots peeled
  • 300g New potatoes peeled
  • 300g Raw beetroot peeled
  • 250ml Dry white wine
  • 2 cloves of garlic crushed
  • 200g Tickler cheese coarsely grated
  • cayenne pepper
  • 1tsp English mustard
  • 3tsp Cornflour mixed with 2 tbsp of milk


  • STEP 1

    Preheat oven to 210°C/410°F/Gas Mark 7. Cut vegetables into bite sized pieces and mix with honey, oil, thyme and lemon.

  • STEP 2

    Season well and place on a baking tray. Roast for about 40 minutes, turning occasionally until tender and golden.

  • STEP 3

    Place garlic and wine in a saucepan and boil until it has reduced to around 100ml. Remove from heat and mix in the cheese, cayenne and mustard. Stir well, add corn flour and place over a very low heat, stirring until it thickens, allow to simmer for a minute then transfer to a fondue bowl.

  • STEP 4

    Remove vegetables from oven and place in a serving bowl with fondue forks or skewers, or carefully skewer vegetables to make kebabs.

  • STEP 5

    Serve immediately.