Honey & mustard dressing
Mix the honey, mustard and pepper.
Mix the cucumber and salt, leave to absorb in a sieve for approx. 30 mins., then squeeze out all the liquid. Combine the yoghurt with all the other ingredients up to and including the pepper, mix in the cucumber. Serve with the meat.
To prepare the stock
Bring the stock to the boil along with the bay leaf, thyme and rosemary, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.
Soak the meat in the stock in batches.