Fondue à deux: love goes through the pot

Ingredients

For the fondue:

 

• 150 g free-range turkey escalope
• 150 g free-range duck breast fillet
• 150 g free-range chicken breast fillet
• 200 g vegetables of your choice
• Small baguette in slices

For the broth:

 

• 1 L poultry stock
• 1 garlic clove, halved
• 2 slices of ginger
• Bay leaf

For the curry yogurt dip:

 

• 150 g Greek yogurt
• 1 clove of garlic (pressed)
• 1 teaspoon lemon juice
• 1 tsp curry powder
• salt
• peppeer

For the avocado cream:

 

• 1 ripe avocado
• 1 teaspoon lime juice
• salt
• pepper

For the chili-mango sauce:

 

• 1 mango (pureed)
• 1 tsp honey
• 1/2 tsp chili flakes
• 1 clove garlic