Cheddar and Cider Cheese Fondue

• 1 clove garlic, peeled and cut in half
• 200 ml dry cider
• 350g mature Cheddar cheese, finely grated
• 1 tbsp cornflour
• pinch dry mustard powder
• 2 tbsp brandy or sherry
• 1 tsp Worcester sauce
• Salt and freshly ground black pepper
• French bread, cubed, to serve

Rub the base and sides of the pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.

Pour in the cider and heat gently.

Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.

Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.

Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.

Season the fondue to taste and serve with the bread.