Fondue is a delicious example of slow food, and it need not be expensive or complicated.
The original recipe for Fondue can be found in Homer's Iliad: grated goats cheese, Pramnos wine and a little white flour.
The Swiss survived long cold winters with this simple formula, turning it into a communal gathering.
Cheese made in the spring, and so hard by winter an axe was often employed to chop it up, was heated with the addition of wine
turning it into a melted mixture of yumminess ready for stale dry bread to be dipped in and transformed into a delectable, leisurely feast.
Nigella creates the classic Gruyère and Emmental cheese fondue