Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step.

Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot.

Combine the grated cheese and flour by tossing in a plastic bag. Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth.

Stir in the relish. Season with salt and freshly ground pepper. Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal.

Notes: You can add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue:

Mushroom caps, sauteed quickly in butter, tossed in chopped parsleyWhole, peeled and deveined prawnsFresh pineapple chunksCanned artichoke hearts, well drained and halvedUnpeeled apple wedges, thick banana slices or peeled pear quartersThick cucumber slices or chunksSmall whole radishesCauliflowerA small French loaf per personAnything else that tickles your fancy Cheese fondue with curry flavor: This is a very tasty meal and a lot of fun as well. You will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking!

Toss fruit in lemon juice to prevent browning.