Step 1: Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot.

Step 2: Mix the brandy into the cornflour and set aside.

Step 3: Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.

Step 4: Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.