for 4 people

Bread

500 g	brown bread, cut into cubes
1 tbsp	olive oil
1 sprig	rosemary, finely chopped

Chestnuts

40 g	sugar
2 tbsp	water
200 g	frozen peeled chestnuts, defrosted
1 tbsp	butter
1 sprig	rosemary, finely chopped
¼ tsp	salt

Fondue

1	garlic clove, cut in half
600 g	fondue cheese mix
1 ½ tbsp	Maizena cornflour
3 dl	white wine

How it's done

Bread

Mix the bread, oil and rosemary in a bowl, spread onto a baking tray lined with baking paper.

Bake

Approx. 10 mins. in the upper half of an oven preheated to 200 °C, turning once. Remove, allow to cool slightly.

Chestnuts

Boil the sugar and 1 tbsp water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add the chestnuts, butter, rosemary and the remainder of the water, mix until all of the chestnuts are coated in the caramel, season with salt.

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. Place the fondue pot on the burner, serve the fondue with the bread and chestnuts.

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