-
1
Cut the bread into large bite-sized chunks and put in a serving dish.
-
2
Peel the garlic, cut it in half and crush or rub it well around the base and sides of the fondue pot, to leave a good garlicky flavour.
-
3
Discard the garlic pieces.
-
4
Grate the cheeses.
-
5
Put the cornflour or flour into a cup and mix to a smooth paste with 2-3 tbsp of the chosen wine, cider or apple juice.
-
6
Put the remaining liquid into the fondue pot, add the lemon juice and heat gently over a low heat, gradually stirring in the grated cheese and mustard with a wooden spoon, stirring until all the cheese has melted.
-
7
Remove from the heat, stir the cornflour mixture again, then mix it into the fondue.
-
8
Return the pot to the heat and cook the fondue, stirring all the time until it is thick, smooth and just bubbling - the heat must remain turned down low all the time.
-
9
Season well with black pepper and carefully carry the fondue pot to the serving table and place over a burner if you have one, or on a hotplate or thick table mat.
-
10
Always use the correct fuel recommended for your burner (generally methylated spirit) and put the burner in place before lighting.
-
11
Never carry a lighted burner from kitchen to table.
-
12
Eat the fondue at once, spearing the bread cubes and dipping them into the hot cheese - it's a more filling meal than you might expect.
-
13
My family like fondue served with a few crudites (sticks of cucumber, carrot, celery, pepper strips, cauliflower florets, radishes, sliced mushrooms, etc.)
-
14
or a crunchy salad, to offset the richness of the cheese.
-
15
A bottle of dry white wine makes a good accompaniment too!
