Fondue

Method

Rub the inside of a fondue pot with the cut garlic clove, then discard. Pour the white wine into the pot and heat gently until small bubbles form. Mix the cornflour with the kirsch to create a slurry, then slowly add the grated cheeses to the warm wine whilst stirring continuously in a figure-eight pattern to prevent clumping. Once the cheese is melted and smooth, stir in the cornflour mixture and season with nutmeg, salt and white pepper. Transfer the fondue pot to the table with a spirit lamp or fondue burner set to medium-low heat. Arrange bread cubes, pickled onions and cornichons on a serving platter. Invite diners to spear bread and accompaniments with fondue forks, dip into the fondue, and swirl to coat before eating.