Frankfurter kedgeree with fondue

Method

1. For the kedgeree: heat a drizzle of oil in a pan and fry the onion for 2-3 minutes, or until softened. Stir in the cooked rice, curry powder and chicken stock and milk and cook for a further 3-4 minutes, to warm through.

2. Slice half of the frankfurters on an angle, brush with oil and cook on a griddle for 3-4 minutes on all sides, turning frequently, or until cooked and golden-brown all over. Fold the cooked frankfurters into the rice mixture.

3. Fold the chopped gherkins into the rice.

4. For the fondue: bring the beer to the boil in a pan, then remove from heat and stir in the grated cheese and chilli and beat until smooth. Stir in the cornflour paste until the mixture is thickened, then serve in a pot with the frankfurters on the side for dipping.

5. To serve, spoon the kedgeree onto serving plates and serve alongside the fondue.