for 4 people

Brussels sprouts

1 kg	Brussels sprouts, prepared
1 tbsp	olive oil
2 tbsp	liquid honey
¾ tsp	salt

Fondue

1	garlic clove, cut in half
800 g	fondue cheese mix (e.g. moitié-moitié, i.e. half Gruyère, half Vacherin)
1 ½ tbsp	Maizena cornflour
3 dl	white wine
1 tbsp	Dukkah (spice mix)

How it's done

Brussels sprouts

In a bowl, mix the Brussels sprouts with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove.

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. Add the dukkah, mix, and serve the fondue with the Brussels sprouts.

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