Ingredients
600g/1lb 4oz cheese (use a mixture of cheeses such as Gruyère, Emmental, Brie and Camembert), chopped or grated
300ml/10½fl oz white wine
2 tsp cornflour
3 tbsp Kirsch
1 garlic clove, peeled
freshly ground black pepper
freshly grated nutmeg
To serve
carrot batons, trimmed radishes, radicchio and chicory cut into spears or skinny wedges, cubes of toasted sourdough bread and whatever else you wish to dip into the fondue
Method
1. Place the chopped or grated cheese and the wine into a fondue pot or heavy-based pan over a medium-high heat and bring to the boil, stirring until the cheese has melted. Reduce the heat to a simmer.
2. Mix the cornflour with the Kirsch in a small bowl until smooth, then add to the fondue pot along with the whole peeled garlic clove.
3. Season, to taste, with the freshly ground black pepper and grated nutmeg.
4. To serve, place the fondue pot over a flame at the table, or pour into a heated bowl. Serve with raw vegetables and pieces of bread.
