Chop the vegetables into bite-sized pieces, bring the water to the boil, add the salt. Cook the vegetables, up to and including the radishes, until almost soft, drain well. Serve with the fondue.
Cut the garlic in half, rub it around the pot. Grate the cheese directly into the fondue pot. Mix the Jamasecco with the cornflour and pour it into the pot. Bring to the boil on a low heat, stirring constantly.