Ingredients

• 1/2 x 600g loaf rye bread, cut into 3cm cubes
• 1 tablespoon extra virgin olive oil
• 150g green beans, trimmed
• 500g cauliflower, cut into florets
• 100g Brussels sprouts, halved
• 20g butter
• 1 eschalot, finely chopped
• 1 garlic clove, crushed
• 1 sprig fresh thyme, plus extra sprigs to serve
• 330ml bottle apple cider
• 1 tablespoon cornflour
• 400g gruyere cheese, grated
• 200g piece brie, rind removed, roughly chopped
• 3 yellow witlof, leaves separated, to serve

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
• Step 2 Place bread in a large bowl. Add oil. Season. Toss to coat. Arrange, in a single layer, on prepared tray. Bake for 12 minutes, turning halfway, or until golden.
• Step 3 Meanwhile, bring a large saucepan of water to the boil over high heat. Cook beans, cauliflower and sprouts for 2 to 3 minutes or until bright green and tender. Drain. Cover to keep warm.
• Step 4 Melt butter in a medium saucepan over medium heat. Add eschalot. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add cider. Bring to a simmer. Reduce heat to medium-low.
• Step 5 Blend cornflour with 2 tablespoons cold water until smooth. Add to cider mixture with1/2 the cheeses. Cook, stirring, for 2 to 3 minutes or until cheeses have just melted. Add remaining cheeses. Cook, stirring, for a further 3 to 4 minutes or until mixture is melted and smooth (do not boil as it may separate). Sprinkle fondue with extra thyme. Serve immediately with bread, witlof and vegetables.