How about this for a summer lunch? I first experienced raclette while working in the south of France in the summer of 2004. It’s a form of outdoors cooking which is popular in European ski resorts, but works just as well in the back garden when the weather’s right.
Sadly, since turning vegan, I cannot have the raclette cheese, which is a form of melting cheese similar to an edam or emmental, and which is melted in specially designed pans which slot in under the grill. But the beauty of the raclette is its versatility. Anything that you usually cook under a grill or on a hotplate/shallow frying pan can be cooked outside on the raclette.
This time, we opted for a veggie mix – onions, courgette, asparagus, cherry tomatoes, mushrooms and peppers. Mix these with some olive oil, crushed garlic, herbs of your choice (we used oregano) and seasoning. Let this marinade for a while if you have the time, and then just chuck onto the oiled hotplate and allow to cook!