Easy cheese fondue

Tam West

Ingredients

1 clove	Garlic
150 g	Gruyere cheese, grated (Main)
200 g	Emmental cheese, grated (Main)
1 Tbsp	Cornflour, mixed with a little water
150 ml	White wine
2 tsp	Lemon juice
1 loaf	Crusty bread, as much as required, cut into cubes
2 servings	Baby potatoes, boiled and sliced in half
1	Fennel bulb, sliced
1	Pear, in slices
2 servings	Cauliflower, florets only, blanched
2 servings	Pickles, such as cornichons, baby onions and caper berries

Directions

1. Peel the garlic and crush slightly with a knife. Add to a heatproof ceramic dish (preferably with a handle) with the cheese, cornflour mix, wine and lemon juice.
2. Set the ceramic dish over a saucepan of boiling water — water shouldn't touch the bottom of the dish.
3. Heat, stirring in a figure eight pattern until a smooth consistency is formed and the fondue is hot, but not boiling.
4. Set it on the table as is. The boiling water in the pot should keep the fondue hot enough but you can have a jug of boiling water on standby to replenish if it gets cool.
5. Serve with bread, potatoes, fennel, pear, cauliflower and pickles.