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Raclette

Mike Robinson from Market Kitchen
Warm up and get cosy indoors with this classic winter dish from Mike Robinson based on melting French mountain cheese

Raclette

Method

1. Place the cheese on the hot plate of a Raclette machine (one which holds a wedge of cheese, or you can use one that cooks slices of cheese) or under the heating filament, following the manufacturer's instructions - it will only take a couple of minutes to melt.

2. As the cheese melts, cut off slices directly onto a plate and eat immediately with the assorted serving suggestions.

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Serves: 6

Prep: 5 min
Cook: 5 min

Ingredients
1-1.5kg best quality Raclette cheese

To serve

cornichons
small new potatoes, boiled and kept warm
charcuterie, such as Parma ham, prosciutto, salami, air-dried beef, Serrano ham
pickled onions
pickled Shallots
sticks of Celery
rustic sourdough bread
big bowl of mixed green salad leaves, with a mustard vinaigrette