A recipe from the Good Food collection.
1 garlic clove, cut in half
3 tbsp white wine
200g (1½ cups) grated Gruyere cheese
185g (1½ cups) grated cheddar cheese
small mushrooms, cauliflower and broccoli florets, and crusty bread, to serve
1. Rub the inside of a fondue dish with the garlic clove, add the white wine to the dish and bring to the boil. Reduce the heat to a simmer, add the Gruyere and Cheddar and stir until the cheeses melt completely. Cook over low heat for 4-5 minutes.
2. Serve with the mushrooms, cauliflower, broccoli and bread to dip in the fondue, using a skewer or a fork.