Ingredients

• 3/4 bottle good dry white wine
• 1/2 clove peeled garlic
• 1 whole Chatel, finely chopped
• 1 teaspoon corn flour
• 1 shot Kirsch
• 1 pinch grated nutmeg
• Bread for dipping (Baguette, Ciabatta, Foccacia)

Method

1. Rub the garlic around the inside of the fondue dish and discard
2. Place the fondue dish onto a medium heat and pour in the wine, add the Chatel and simmer until it is melted
3. Mix the Kirsch and corn flour together and add to the fondue pot. Continue to stir until it thickens
4. Grate the nutmeg over the top and give one final stir before serving
5. Chop the bread into 1″ squares and serve with a dressed salad