Wash the potatoes and cook covered in boiling water for 15-18 minutes. Cut blue cheese into thin slices. Clean or peel and wash the vegetables. Covered carrots and broccoli and cook in boiling salted water for about 6 minutes.
Unscrew the stems from the mushrooms. Cut the tomatoes crosswise. Pour some herb butter into the mushrooms and tomatoes.
Quarter pears, remove seeds and cut into slices. Sprinkle with lemon juice immediately. Cut the chorizo into slices. Wash steaks and pat dry. Rinse shrimps and pat dry.
Drain the vegetables. Drain potatoes, rinse with cold water and peel. Fry stuffed mushrooms and tomatoes, chorizo, bacon and steaks on the grill of the raclette machine for 3-6 minutes, turning if necessary.
Arrange vegetables, potatoes, chorizo, prawns and steaks in the pans as desired. Bake with cheese under the hot raclette grill for 3-5 minutes until the cheese has melted. Serve with: aioli sauce (bottle), cranberry sauce (glass), mixed pickles and baguette.