Scottish Isle of Mull Cheddar & Whisky Fondue

Rub a fondue pot with a cut clove of garlic.

Toss grated Isle of Mull Cheddar with a little cornflour.

Heat a splash of dry cider or white wine until simmering.

Add the cheese slowly, stirring constantly in a figure-of-eight motion until melted and smooth.

Stir in a generous splash of peated Scotch whisky.

Season with dry mustard and black pepper.

Serve immediately with crusty bread cubes, apple slices, and boiled new tatties.