PREPARATION

Heat the Big Green Egg and the Stainless Steel Grid to 220°C. In the meantime, peel the onion, strip the outer leaves off the spring onion, cut the tops off the carrots and, if necessary, wash the vegetables. Chop the onion, spring onion, turnips, courgettes, cauliflower and broccoli florets into chunks. Put the vegetables in a bowl and sprinkle with olive oil.

Distribute the vegetables across the surface of the Perforated Cooking Grid, add the thyme and rosemary then place the Perforated Cooking Grid on the grid in the EGG. Grill the vegetables until done in approximately 20 minutes turning regularly.

In the meantime, prepare the cheese fondue: slice the Gruyère and add to a pan with the wine. Melt the cheese on a low heat. Whip the potato starch through the sherry, then stir this mixture through the melted cheese. Season with white pepper.

Pour the cheese fondue into a heatproof bowl and, if necessary, keep it warm on the Big Green Egg until the vegetables have cooked. Sprinkle sea salt and olive oil on the vegetables. Place the bowl of cheese fondue in the middle of the Square Perforated Grid and place the latter on a large, heatproof table mat or plank on the table. Provide everyone with a fork for dipping the vegetables in the cheese fondue.