Try this traditional Swiss Fondue recipe

• 350g (12oz) Gruyère Cheese - grated
• 350g (12oz) Emmenthal Cheese - grated
• 45c/(3/4pint) dry white wine
• 3 flat teaspoons of cornflour
• 3 tablespoons of Kirsch
• optional grated nutmeg
• 1 clove of finely chopped garlic
• fresh ground pepper to taste

1. Heat wine very gently in the dish

2. Add small amounts of cheese at a time, stirring all the time

3. Mix the Kirsch with the cornflour and when cheese is at bubbling point, add the mixture in

4. Simmer for about 3 min, stirring all the time

5. Add the garlic, ground pepper and grated nutmeg if desired

6. Bring to the table and place on the stand with lit rechaud burner

7. Serve with chunks of firm, crusty French bread and a big, crisp green salad. Great with a bottle of country wine

Delicious and easy!