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Your support makes all the difference.I'm still convinced there's going to be a fondue revival. Cookery shops are still selling fondue sets, so there must be some people out there having swinging Seventies fondue parties (where's my invite?). Sprouting broccoli is one of my favourite vegetables before the asparagus season. It's perfect for dipping into fondue as the flowery heads retain the sauce.
1 clove of garlic, peeled
200ml dry white wine
100ml double cream
120g Gruyère, grated
120g Emmental, grated
60g Beaufort or Vacherin, grated or cut into small pieces
10-14 young heads of sprouting broccoli
Bring the garlic clove, white wine and cream to the boil and simmer gently for a couple of minutes.
Whisk or stir in the cheeses until they are melted. If the cheese doesn't completely melt and you find that the mixture is still a bit stringy, you don't need to worry too much, as the wine and juices will eventually evaporate and prevent the cheese from burning while you are eating.
Then transfer the fondue to a lit fondue bowl or heat-proof serving dish over a pan of simmering water.
Meanwhile, cook the sprouting broccoli in boiling salted water for 3-4 minutes so that it still has a bite, and then drain it. Then all you have to do is dip the sprouting broccoli in the fondue, and it's back to the Seventies again – time to start swinging!
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks
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