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Cheese fondue

Sophie Grigson from Sophie Grigson's Weekends
Sophie Grigson's glorious Swiss-style fondue makes fabulous trouble-free food for friends. It's easy, cheesy and sure to pleasey!

Cheese fondue

Method

1. Smear the garlic around the inside of the fondue pot and drop the bits into the base.

2. Dissolve the arrowroot in a little of the kirsch and reserve. Make sure your guests are ready to start dipping.

3. Add the wine and the cheese to the fondue pot and stir over a moderate heat until all the cheese has melted.

4. Pour in the arrowroot mixture and add the remaining kirsch, stirring constantly.

5. Season well with freshly ground black pepper and grated nutmeg to taste, then carry over to the table and place immediately over the fondue burner. Eat immediately with chunks of bread and vegetable crudités.

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Serves: 4

Prep: 5 min
Cook: 5 min

Ingredients
2 garlic cloves, roughly chopped
2 tsp arrowroot, potato starch or cornflour
250ml dry white wine
560g assorted Swiss cheese (Gruyere, Emmenthal, Appenzaller, Begnes, Vacherin Fribourgeouis etc)
60ml kirsch
freshly ground black pepper
freshly grated nutmeg, to taste