Ingredients

• 1 garlic clove
• halved
• 200ml/7fl oz white wine
• 2 freshly ground black peppercorns
• 2 freshly ground pink peppercorns
• 2 thyme sprigs
• 1 bay leaf
• 150g/5½oz cheddar
• grated
• 200g/7oz gruyère cheese
• grated
• 100g/3½oz Lancashire cheese
• crumbled
• 150g/5½oz strong flavoured
• washed rind soft cheese
• chopped
• 100g/3½oz Parmesan
• grated
• 3 tbsp cornflour
• 1 tbsp grappa or white Port
• For dipping
• 50g/1¾oz cornichons
• 100g/3½oz party onions
• 2 apples
• cut into wedges
• 2 pears
• cut into wedges
• 4 celery sticks
• 50g/1¾oz walnut halves
• 1 fennel bulb
• sliced into fingers
• ½ bunch radishes
• quartered
• 1 head red chicory
• trimmed and separated into leaves
• selection of salami and cured meats

Directions

• Rub the inside of the fondue pot vigorously with the garlic halves. Add the wine
• peppercorns
• thyme and bay leaf to the pot and bring to the boil.
• Toss the cheeses in a bowl with the cornflour. Lower the heat and gradually stir in the cheeses
• a handful at a time
• until melted. Keep stirring constantly.
• Simmer gently until the mixture is smooth and glossy
• taking care not to let the fondue burn or boil. Stir in the grappa and keep the fondue warm while serving.
• To serve
• arrange the accompaniments on a large platter and use fondue prongs to dip these into the pot.