1 clove garlic; lightly crushed
225 ml dry white wine
225 g cheddar cheese
225 g Lancashire cheese
1 teaspoon lemon juice
4 teaspoons cornflour
2 tablespoons Kirsch
Yield: 4 servings
Rub the inside of the fondue pot with garlic. Add wine and heat until warm. Coarsely grate the cheeses. Add with lemon juice to the pot, stirring.
Cook over a medium heat, stirring all the time until the cheese melts and just begins to bubble. Remove from the heat. Blend the cornflour with the Kirsch and stir into the cheese mixture. Return to the heat and cook, stirring, until the mixture thickens and just comes to the boil. Transfer to the spirit stove and start eating straight away.