Ingredients:-

For the raclette

• 1kg/2lb 4oz Raclette cheese, or Fontal or Bagnes
• freshly ground black pepper
• cayenne pepper

For the carrot salad

• 500g/18oz carrots, peeled and grated
• 1 garlic clove, finely chopped
• 1 red onion, chopped
• 1 tbsp chopped flatleaf parsley

For the celeriac salad

• 1 celeriac, peeled and grated
• 1 garlic clove, finely chopped
• 1 red onion, chopped
• 1 tbsp chopped chives

For the salad dressing

• 8 tbsp light olive oil or sunflower oil
• 2 tbsp wine vinegar
• 2 tsp Dijon mustard
• 2 tbsp mayonnaise, cream or crème fraîche
• sea salt

For the accompaniments

• 1kg/2lb 4oz new potatoes, boiled or steamed in their skins and kept warm
• cornichons
• silverskin pickled onions
• pickled mushrooms
• salami or cured ham

Method:-

• Prepare the cheese according to the instructions for your machine.
• For the carrot and celeriac salads, mix together the ingredients for each salad in large bowls.
• Whisk together the ingredients for the salad dressing and dress the salads.
• When you are ready to eat, heat the cheese according to the instructions for your machine.
• Diners should help themselves to the salads, potatoes and other accompaniments.
• Once the cheese has melted, scrape it over the potato and add pepper or cayenne pepper if desired.
• Keep going until you are full!