Sign up to our newsletter
Preheat oven to 210°C/410°F/Gas Mark 7. Cut vegetables into bite sized pieces and mix with honey, oil, thyme and lemon.
Season well and place on a baking tray. Roast for about 40 minutes, turning occasionally until tender and golden.
Place garlic and wine in a saucepan and boil until it has reduced to around 100ml. Remove from heat and mix in the cheese, cayenne and mustard. Stir well, add corn flour and place over a very low heat, stirring until it thickens, allow to simmer for a minute then transfer to a fondue bowl.
Remove vegetables from oven and place in a serving bowl with fondue forks or skewers, or carefully skewer vegetables to make kebabs.