Parmesan fondue with anchovy toast

Ingredients

300ml/10½fl oz cream
1 garlic clove, finely crushed
salt and freshly ground black pepper
125g/4oz parmesan, finely grated
30cm/12in baguette loaf, finely sliced
100ml/3½fl oz olive oil, plus 2 tbsp, to brush onto the baguette
12 salted anchovy fillets, rinsed and drained
1 red chilli, finely chopped
½ lemon, juice only

Method

1. Place the cream and garlic into a pan and season well with salt and freshly ground black pepper.
2. Place over a low heat and bring to the boil. Reduce the heat and simmer until the liquid volume has reduced by a third.
3. Remove the pan from the heat and stir in the parmesan. Keep the fondue warm.
4. Brush the slices of bread with two tablespoons of the olive oil, then place under a hot grill to toast until very crisp. Be careful not to let the toast burn.
5. Heat the remaining olive oil in a pan over a medium heat. Add the anchovies and mash with a spoon to form a paste.
6. Add the chilli and lemon juice and cook for 4-8 minutes, until the anchovies have begun to form a sauce. Be patient, do't stop cooking until all of the anchovies have 'dissolved'.
7. To serve, spread the anchovy sauce onto pieces of the toast and arrange on a plate. Dip the toasts into the warm cheese fondue.