for 6 person

Nut & spice mix

60 g	hazelnuts, coarsely chopped
20 g	unsalted, shelled pistachios, coarsely chopped
2 tbsp	sunflower seeds
1 ½ tbsp	sesame seeds
1 tbsp	caraway seeds
1 tsp	fennel seeds
1 tsp	ground coriander seeds
¼ tsp	ground cumin
½ tsp	black pepper, crushed
¼ tsp	nutmeg
½ tsp	sea salt

Fondue

500 g	baby potatoes
	salted water, boiling
1	garlic clove, cut in half
800 g	fondue cheese mix
1 tbsp	Maizena cornflour
3 dl	milk water (1/2 milk, 1/2 water)
100 g	dried apricots
100 g	dried figs, cut in half
100 g	pitted prunes

How it's done

Nut & spice mix

Toast the nuts in a non-stick frying pan for approx. 7 mins. along with all the other ingredients up to and including the nutmeg, stirring constantly. Remove, leave to cool and crush with a mortar and pestle, mix in the fleur de sel.

Fondue

Cook the potatoes in salted water for approx. 15 mins. until soft. Rub the garlic around the fondue pot, add the cheese mix to the pot. Mix the cornflour with the milky water, pour into the cheese, stir continuously over a medium heat until the cheese has melted. Add the spice mix to the fondue. Place the fondue pot on a burner, serve the fondue with dried fruit and potatoes.

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