for 4 person

Topping

30 g	Fine Food Seville Orange Fine Cut Marmalade
½ tsp	fennel seeds, finely crushed using a mortar and pestle
½ bunch	thyme, finely chopped
100 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
2 pinch	Fine Food Murray River Salt Flakes
a little	pepper

Fondue

1	garlic clove (e.g. Fine Food smoked garlic)
600 g	fondue cheese mix (e.g. Fine Food)
1 tbsp	Maizena cornflour
4 dl	Prosecco (e.g. Fine Food)
50 g	carciofi (artichoke hearts) in oil, drained

How it's done

Topping

Heat the jam in a small pan along with the fennel seeds and thyme. Add the hazelnuts, salt and pepper, cook briefly, leave to cool on a sheet of baking paper.

Fondue

Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour into the Prosecco, pour into the pot. Bring the cheese to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy. Place the fondue pot on a burner, sprinkle the hazelnuts on top. Serve with the artichokes.

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