Ingredients
2 French batons
1-2 garlic cloves, halved
1 small head broccoli, divided into florets
1 small head cauliflower, divided into florets
7 oz mangetouts or green beans, trimmed
4 oz baby carrots, trimmed
1 cup dry white wine
1 cup grated Gruyere cheese
2 ¼ cups grated Emmenthal cheese
1 tbsp cornflour
2 tbsp Kirsch freshly grated nutmeg
salt and ground black pepper

For the dressing
2 tbsp extra virgin olive oil
rind and juice of 2 lemons
½ cup chopped fresh parsley
½ cup chopped fresh mint
1 red chili, seeded and finely chopped

Directions
1. Cut the French batons on the diagonal into 1cm1/2 in slices, then toast on both sides. Run one side of each toasted slice with the cut side of a garlic clove, if you like, and transfer to a serving platter.
2. Blanch all the vegetables for two minutes in a large pan of salted boiling water, and then place them in a large bowl.
3. While they are hot, add all the dressing ingredients, season, and toss together.
4. Rub the inside of the fondue pot with the cut side of a garlic clove. Pour in the wine and heat gently on the stove. Gradually add the grated cheeses, stirring constantly until melted.
5. Mix the cornflour with the Kirsch and add, then stir until thickened, season with salt, pepper and grated nutmeg to taste. When the fondue is hot and smooth, but not boiling, transfer to a burner at the table.
6. Each diner dips the vegetables and toasted bread into the fondue.