Serves 2

For the “guacamole”: put the broad beans into boiling, salted water and cook for a couple of minutes until soft. Drain under cold water and put into a small food processor. Peel and finely chop the shallot, then fry with a pinch of salt in a tablespoon of oil for a few minutes until soft, adding the Bounekräitchen for the last minute. Add to the food processor with the sour cream, a bit of lemon zest and salt and pepper. Whizz into a paste and set aside.

For the beetroot salsa: cut the beetroot into cubes, the sweetcorn into slices and the mini onions into halves if they’re quite big and put it all in a bowl. In a small bowl, mix the mustard, red wine vinegar, oil, cream, tarragon and season with salt and pepper. Pour over the vegetables and mix.

For the quesadillas: Cut the rind off the raclette cheese. Lay out a tortilla wrap and top with two cheese slices. Slice a gherkin and distribute over the cheese.
Add two ham slices and top with 2 cheese slices. Season with pepper and finish with a second tortilla wrap. Brush the top of the tortilla with melted butter, then flip into the pan, so that the butter side is facing downwards.

Fry on a low heat for 2 ½ minutes with a lid on, brush the upwards facing tortilla with melted butter, flip and fry for another 2 ½ minutes until all the cheese has melted.

Cut into triangles and serve with the “guacamole” and salsa while still hot, then repeat to make a second quesadilla.