Raclett

Vegetables: Parboil the broccoli, beetroot, and potatoes (if using) before serving so they are soft enough to finish on the raclette. Cut into bite-sized pieces.

Meatballs: Season 120g pork mince with paprika, salt and pepper. Mix well and roll into small balls. Fry or grill on the raclette top until cooked through.

Arrange all the meats, vegetables, and cheese on the table. Each person grills their own selection on the raclette top and melts cheese in the trays underneath.