Fondue

• 1 clove garlic
• ½ pint (3 dl) white wine

Fondue is traditionally made in a special pan known as a ‘caquelon’ but any fireproof dish will do as well. Use Swiss Gruyère or Emmental cheese.

Rub the inside of the fondue pan with the garlic, put the pan on the heat and warm the wine in it. Stirring all the time, add the grated cheese, and, as soon as the mixture starts to bubble, add the cornflour which has been blended with the ki