Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
For the potato bread, put the potatoes in a pan of salted cold water, bring to the boil and cook for 25-30 minutes or until they’re cooked through. Drain, allow to cool slightly then peel. Tip into a bowl and mash with the butter, then stir through the self raising flour, salt and pepper, so it comes together as a dough. Form into a ball.
For the dressing, put the mustard and white wine vinegar in a bowl and whisk together with some seasoning. Stir through the shallot, pickled onion, gherkins and parsley.
On a lightly floured worksurface, gently roll out the potato dough until 1.5cm thick and 25cm in diameter. Slide onto a lightly floured baking sheet.
Heat ½ tsp of butter in a frying pan large enough to fit the dough, swirling to coat the entire pan. Gently slide the potato bread into the pan and cook for 5 minutes until crisp and golden. Slide the bread onto a plate and then flip the uncooked side down into the pan. Cook on this side for another 5 minutes until golden.
Heat the grill to medium. Dot the potato bread with the raclette and put under the grill for 4-5 minutes until the cheese is fully melted and bubbling.
To serve, spoon over the dressing.