@olivemagazine: The most convivial, lowest effort dinner party idea for autumn is, of course, fondue! Built on the classic gruyère and emmental combination, I couldn't resist the addition of some very British cheddar for extra umami depth. Serve with whatever you like — charcuterie, boiled potatoes, sourdough croutons — but don't skip something fresh to cut through the richness. Get the full recipe by searching 'gruyère fondue' at olivemagazine.com.