Cheese Fondue Serves: 8 Ingredients: 1 clove Garlic, peeled 400ml White Wine, dry 600g Comté cheese, grated or Gruyere 4 tsp Cornflour 3 tbsp Kirsch Freshly ground black pepper 1 Baguette cut into bite sized pieces 1 handful Button mushrooms 16 florets Cauliflower 200g New Potatoes (cooked) In a medium sized Fondue pot, rub the inside with the garlic. Place the pot on full heat, add the wine and bring to a quick boil for 30 seconds, turn down to a low heat, add the cheese and stir until the cheese melts. In a small bowl, mix together the cornflour and Kirsch, stir this into the cheese mixture and cook for 2-3 minutes, stirring, until it is thick and creamy. Season with a little black pepper to taste and place on the table for your guests. Spear the bread on fondue forks and dip into the cheese. Chef’s notes The Fondue should have a smooth, thick-sauce texture. If it is too thin, add more cheese, or stir in a little more cornflour, blended with kirsch. If it's too thick, stir in some boiled white wine. The addition of the white wine will not only balance the dish with its acidity but also help with the emulsification of the fat in the cheese. If the fondue does split, add a small splash of warm white wine and stir on a medium heat until it has emulsified once again. Variations Smoked Ham diced could be skewered with the bread, then dipped.