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  1. Add all of the cheeses to the raclette pans
  2. Put the cheeses under the grill on the medium heat setting – it should take 10-15 minutes to melt them all
  3. Meanwhile part cook the stuffing balls, pigs in blankets and roast potatoes –  until they’re all around ¾ done
  4. Mix the carrots and sprouts with 1 tablespoon each honey and oil
  5. Arrange all of the ingredients on top of the grill and turn the heat up – to get crispy bits on your meat and bread, and to make the cheeses underneath golden brown


Top Tips:

  • Make sure everything that is going on top of the grill is a similar size – that’s why we used Chantenay carrots – use carrot sticks instead if you like!
  • You can use other vegetables on top of the grill too – pick your favourites!
  • You can also heat sauces like gravy in the raclette pans
  • Once the cheeses start to go golden brown on top, they need to be decanted onto a plate to stop them burning – then you can add more cheese into the raclette pans if you like!
  • You can use whatever cheeses you like; we particularly enjoyed brie, stilton, cheddar and double Gloucester with onion and chives!