2) Turn the pot down to a simmer. Whisk together the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3) Season with pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with a selection of various vegetables to dip.
Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.