British Isles fondue

Method

1. Put the fondue pan or casserole on the hob over a medium heat. Rub the cut sides of the halved garlic clove all over the inside, generously.
2. In a small bowl or jug, mix the cornflour with just enough of the 280ml cider to form a loose paste. Pour the paste into the pan with the rest of the 280ml cider, stirring with a wooden spoon until steaming. Stir in the grated cheese, then cook over a medium heat, stirring constantly, until melted and smooth. The cheese should steam but not boil. You might notice the liquid separating from the melted cheese – if this happens, whisk with a balloon whisk.
3. To check if the fondue is ready, stir with a wooden spoon with a hole in the middle. If the cheese covers the hole when the spoon is lifted, the fondue is ready. If it thickens too much, add the extra 50ml cider. Add the whisky at the last minute for an extra kick, if you like.
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5. Transfer the pan or casserole from the hob to the trivet, set over the lit spirit burner, and keep the fondue on a low/medium heat. Stir every so often with a clean wooden spoon to stop the mixture catching. If it becomes too runny, turn down the heat; if it becomes stringy, turn it up. Serve with bread, apple slices, celery sticks and pickled onions.