for 4 person

Orange topping

1	organic orange
4 tbsp	bitter orange marmalade

Raclette

800 g	Fine Food cave-aged raclette slices
2 tbsp	rosemary needles

How it's done

Orange topping

Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 250 ml), set aside. Spoon the jam into a pan along with the orange segments and retained juice, bring to the boil over a medium heat, stirring occasionally, then simmer for approx. 2 mins.

Raclette

Place the cheese slices in the raclette pans, top with the orange and rosemary. Melt under a raclette grill for approx. 8 mins.

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