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Swiss Chris has been the first to let the fondue chat bubble on and trickle in.

Great.

He says, I felt compelled to write in after all the fondue chat.

The power of cheese compels you.

The power of fondue, who do, you do?

I do what?

I'm Swiss Chris.

And I say, having spent the last 46 years of my life in Switzerland, that's good

qualification, I can add my two centim.

Ironically, despite being the land of the cheese fondue, meat fondue, both chinoise with broth

and bourgignon with oil, are Christmas and New Year's staples.

Okay, they beat the cheese to it.

Many families, he says, take a break from the far superior cheese fondue to consume these meaty monstrosities. But that's Christmas food all over, isn't it? As we've said many times before, it's not about what's best. It's deliberately things you only eat once a year, isn't it? Yes, or even no times a year, but you would miss it if you didn't have to dislike it on that day. Yeah, exactly. Oh, it's got to be part of Christmas.

Oh, mint baillies. Yes, thanks. No, thank you. Disgusting. Sure. Yeah, well, I mean, it's just, you know, what is it? It's like brushing your teeth and having a bailey's at the same time. It's the taste of multitasking, Raleigh. Anyway, back to fondue. Chris says, I remember my dad used to keep a bouillon after a fondue in the fridge and keep eating it as a lovely soupy broth. And then he puts in brackets, ugh. But I mean, that's just stock. Come on. That's normal. It's a stock that's had lots of ingredients making extra flavour in it. Why waste it? Your dad was onto something. Hard agree. I mean, you can use that as a base for all sorts of things, can you? risotto, pasta sauce, gravy. Yeah, more meat fondue. Indeed.

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