Cheese And Mushroom Fondue

1/2 clove garlic, peeled
150 ml/1/4 pint dry cider
1 teaspoon lemon juice
400 g/14 oz Gouda cheese, grated
1 tablespoon cornflour
11/2 tablespoons sherry
freshly ground white pepper
pinch of grated nutmeg
100 g/4 or button mushrooms, trimmed and
chopped

Rub the inside of a flameproof earthenware casserole with the cut garlic, then chop a little of it and put into the casserole. Pour in the cider and lemon juice. Heat slowly until the cider is nearly boiling.

Gradually add the grated cheese, a little at a time, stirring constantly with a fork, until all the cheese has melted. When the mixture is boiling, blend the cornflour with the sherry until smooth, and stir into the fondue. Season with pepper and nutmeg, add the mushrooms and mix well.

Serve the fondue in the earthenware casserole with a bowl of French bread cubes. The cubed bread is speared with a long fork and dipped into the fondue.

SERVES 6 to 8