- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small butternut squash, skinned, seeded and cut into 2½ cm/1in cubes
- 1 red onion, cut into thin wedges
- 300g packet of cauliflower florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 garlic clove, crushed
- 8 cherry tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp cornflour mixed with 1 tbsp water
- a splash of kirsch or brandy (optional)
Produced in mainly in Germany, but also in Switzerland and the Alsace region of France, Kirsch…
For the fondue sauce
- 100ml/3½ fl oz white wine
- 175g raclette cheese, grated or chopped if bought ready sliced
Preheat the oven to 220C/gas 7/fan 200C. Drizzle half the oil over the base of a large gratin dish or medium roasting tin. Tip in the squash, onion, cauliflower, garlic and season with salt and pepper. Toss everything together roughly and drizzle with the remaining oil. Put the vegetables in the oven and bake for 15 minutes uncovered, stirring half way through.
Stir the vegetables again, arrange the tomatoes on top, and roast for another 15-20 minutes, until lightly toasted.
To make the sauce, pour the wine into a small pan and bring to the boil. Remove from the heat, stir in the cheese and cornflour mixture then the kirsch or brandy if using. Put the pan back onto a low heat and stir everything together until the cheese melts into the liquid and forms a runny, silky sauce. Serve the vegetables with the sauce poured over.