Cheese Fondue

a companionable feast for a cold winter day (serves 4) ...

Ingredients
                
1 clove garlic
¼ pint / 0.15 litres dry white wine
8 oz / 225 g Cheddar cheese (grated)
8 oz / 225 g Gruyère  cheese (grated)
1 teaspoon cornflour

1 tablespoon lemon juice
1 teaspoon castor sugar
1 tablespoon kirsch
½ teaspoon dry mustard
freshly ground black pepper

Method

1. Rub the inside of a fondue pan with the cut clove of garlic.
2. Reserve 1 tablespoon of wine and heat the rest gently in the pan.
3. Add the cheeses and stir until melted.
4. Mix the reserved wine with the cornflour, lemon juice, sugar, kirsch, mustard and black pepper.
5. Stir into the fondue and cook until thickened.           

Serve with sticks of celery, carrot, and cubes of French bread to pierce with a fork and dip into the fondue. (If you lose your bread in the fondue, you traditionally provide the next bottle of wine!)