Ingredients
1 cup milk
6 thyme sprigs, woody stems removed, chopped, plus extra thyme leaves for garnishing
1 cup light cream cheese
½ cup young, soft goat’s cheese
1 tbsp cornflour
Salt and ground black pepper

For the potatoes
1 lb streaky bacon rashers
2 ¼ lb small new potatoes, scrubbed
24 small bay leaves

Directions
1. Prepare the potatoes. Preheat the oven to 400F. Stretch each bacon rasher with the back of a knife, then slice in half across the middle.
2. Wrap each of the potatoes and a bay leaf in a piece of bacon and then place them join-side down in a baking tray.
3. Season with pepper and bake for 30-35 minutes, or until the potatoes are tender and the bacon is crisp.
4. Meanwhile, heat all but 2 tbsp of the milk with the thyme until hot but not boiling. Add the cream cheese and the goat’s cheese, then beat or whisk the mixture until it is smooth.
5. Blend the cornflour to a paste with the remaining milk then add to the fondue and stir until thick. Season with salt and pepper, then transfer to a fondue pot, scatter a little extra thyme on top of the fondue mixture and place on a burner at the table.
6. Serve the hot, bacon-wrapped potatoes for dipping into the fondue. You can either eat the crisp bay leaves or remove them.