for 4 people

Potatoes

500 g	baby potatoes
	salted water, boiling

Olives

1	organic lemon, peeled with a peeler, finely sliced
100 g	pitted black olives, cut in half
3 sprigs	rosemary, finely chopped
½ tbsp	olive oil

Fondue

1	garlic clove, cut in half
800 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
2 tbsp	Maizena cornflour
4 dl	white wine
¼ tsp	nutmeg
a little	pepper

How it's done

Potatoes

Cook the potatoes in boiling salted water for approx. 15 mins. until soft, drain, cover and keep warm.

Olives

Squeeze 1 tbsp of juice from the lemon, place in a bowl along with the lemon zest. Add the olives, rosemary and oil, mix.

Fondue

Rub the garlic around the fondue pot, add the cheese to the pot. Mix the cornflour with the wine, pour into the pot, bring to the boil over a medium heat, stirring constantly until the cheese has melted and the fondue is creamy, season. Stir in the olives, place the fondue pot on the burner, serve the fondue with the potatoes.

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