Raclette, a delicious alpine cheese heated, melted and scraped onto cooked potatoes,
oven proof dish
baking tray
foil squares
chopping board and knife
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 2
Prick the potatoes all over with a fork and put in a microwave and oven safe bowl. Microwave for 2 minutes. Turn the potaoes over and blitz for a further 2 minutes.
When the potatoes are cool enough to handle, rub each with ½ teaspoon olive oil and sprinkle with sea salt. Put in the oven for 20 minutes or untl soft
5 minutes before the potatoes are ready, lightly oil 4 squares of kitchen foil and lay on a baking tray. Place a square of raclette cheese in the centre of each one.
Meanwhile prepare the rest of the ingredients: slice the apple, halve the tomatoes, roll the meat and drain the gherkins and pickled onions. Lay out on serving plate.
When the poatoes are cooked, put the cheese in the oven for 3 minutes.
Carefully slice the hot potates and put on the serving dish.
When the cheese is ready, carefully scrape on top of each potato and sprinkle with black pepper.