To start with, you'll need a pretty acidic white wine to help stabilise this cheesy emulsion.
Something like a tart Riesling or a Muscadet. Alternatively add a squirt of lemon juice.
Adding cornflour to help with the stabilising is a bit of a cheat - but not uncommon. Even in professional settings, so I've read.

You could have less garlic - light just a light wiping around the fondue pot. But you should just chuck in a few whole minced cloves.

Ordinarily you would use a roughly 50/50 mix of gruyère and emmenthal, but Swiss vacherin (called Fribourgeois or Freiburger) would make a nice change from emmenthal, if you can find it. Or possibly appenzeller.
You can also throw in a softer cheese to give a creamier final texture - reblochon, raclette or taleggio.

Best made in a sturdy pot (or caquelon), preferably enamelled cast iron.
Once made, the fondue will set like cement as soon as it cools even one degree - so you'll need candles or a meths burner underneath your fondue pot to keep it dip-able.

The stale bread is pretty much required, but dipping small potatoes or meat balls makes a nice change, and the occasional pickle, piece of fruit or salami can provide a welcome relief from the overwhelming cheesiness of the occasion.
Speaking of which, forfeits will be required should you accidentally lose your bread in the pot.
I shall leave yours to your own imagination.
Mine demanded that the guilty party sing a verse of Birthday Shark (doo-doo, doo-doo doo-doo). (It was my birthday).

The orange may be overkill - leave it out if you prefer.
You might also consider substituting sherry vinegar for the lemon juice.
If your sun-dried tomatoes aren't in oil you might re-hydrate them in water, sieve them, then blend them with the egg yolks to begin.

Cauliflower rice seems to be a pretty popular keto whatever that is alternative to proper rice.

I added some orange zest to mine with the spring onions (I was making an orange-ey meal). Some greenery is nice but you could use any herbs or spices you like.
You'll find it easy to eat a lot. I ate a whole cauliflower head flavoured with minced coriander at one sitting!

If this works, perhaps I could make squid and liquorice my signature flavours?
The milk allegedly helps to tenderize the squid and remove some of the stronger fishy flavours. Which might be a concern if you buy your squid from the same insalubrious Brighouse market stall that I do.

To be made with a nice piece of fillet that's been fried in garlic and rosemary.

As requested by Flora - a rösti of a different feather. Very similar colour though.
The potato is there only to provide enough starch to hold everything together.

For Flora, in honour of her visiting for my birthday.

Buy yourself a substantial hunk of sirloin, thick enough to stand up on its fatty side.
I had a packet of those long sweet red peppers - Parade, Romano or Marconi - and they worked really well for the sauce. But bell peppers would make a reasonable substitute.

I used red wine to make the sauce but if you use white wine, you could add some cream to enrich it.

My squash has lovely orange flesh, so my mash was a nice bright colour.
Your pigmentation may vary.

If you want to smear it decoratively across your plate, you'll need to blend the puré so it's very smooth, and not too thick.

Ogleshield cheese from Cadbury Somerset, described as The West Country’s answer to raclette, is a nicely melty cheese with a pungent aroma.
Perfect for grilling over cabbage!

Cabbage - another thing that goes with liquorice!

An experimental sauce, that is definitely not yet ready for prime time.
I first tried using some soft liquorice sweets made of molasses, wheat flour, and liquorice extract.
Then I progressed to Bassetti (now Barratt) hard liquorice sticks (made of an even more dubious combination of treacle, wheat flour, gum arabic, glucose syrup, and aniseed oil), which I thought would extract into a sauce more easily, but actually forms a weird thick, gloopy, bubbly sludge.

I shall try pure liquorice pellets next. Which I think will work best.

Beurre Monté is a butter emulsion, which is a great liquid for poaching in, for holding cooked food, or for using as or in a glossy finishing sauce. It's a little bit temperature-sensitive and will split if it gets too hot (above 88°C) and will break or set if it gets too cool (much below 70°C). So best to keep it warm using a double-boiler, or in a pan set over a pot of simmering water. Starting with two tablespoons of water you can emulsify anything between a tablespoon and a pound of butter!

My greengrocer had a pack of baby fennels. Unusually.
I thought they might turn out rather stringy if left whole - since you usually see recipes for fennel, even baby ones, slice them up for cooking. But they weren't too bad, though it might have helped that they went a bit crispy round the edges.

Turns out fennel goes very nicely with liquorice flavours too!

Seafood and Liquorice. Works great - just ask the elf!

A proper creamed spinach would be made with a béchamel sauce.
This quick version will have all the flavour, but have perhaps a runnier consistency.
You will need more spinach than you thought feasible.