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Swiss fondue with accompaniments

Fruit and vegetables

1 garlic clove, peeled and halved
4 sprigs fresh thyme
4 celery sticks, cut into batons
1 fennel bulb, sliced into fingers
½ bunch radishes, quartered
1 head red chicory, trimmed and separated into leaves

Cooking ingredients

200ml/⅓ pint vegetable stock
crack black peppercorns
1 bay leaf
1 tbsp cornflour
grating nutmeg

Dairy, eggs and chilled

250g/9oz gruyère, grated
250g/9oz emmental, grated

Other

50g/1¾oz cornichons, left whole
100g/3½oz cocktail onion, left whole
handful toasted sourdough cubes

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