STICKY PORK WITH STONE FRUIT

SERVES 5-6

Any stone fruit will work here but I adore peaches, and the good news is you can use tinned fruit when they are out of season. Serve now with a green salad or on mash as the weather cools.

INGREDIENTS

6 free-farmed pork medallion steaks

1 Tbsp olive oil

6-7 fresh peaches, halved, stones removed, skin on (tinned peach halves will work, too)

3 Tbsp balsamic vinegar

1 Tbsp butter

½ tsp chilli flakes

¼ cup maple syrup

Basil leaves, torn, to garnish

1 Season pork generously with salt and pepper. Heat olive oil in a heavy-based pan over high heat. Add steaks and cook until underside is nicely browned (4-6 minutes). Flip and cook for a further 3-5 minutes. (You may need to cook pork in two batches as you don’t want to overcrowd the pan.) Transfer steaks to a plate and loosely cover with foil to keep warm. Do not wipe out pan.

2 Lower heat to medium, add peach halves, cut side down, and cook until caramelised on the cut side and beginning to soften throughout. Remove peaches and set aside.

3 Pour any peach juices from the plate back into the pan, add the balsamic and loosen the delicious brown bits from the bottom of the pan with a wooden spoon. Add the butter, chilli flakes and maple syrup. Cook, swirling the pan around, until the butter has melted and the syrup is slightly caramelised. Season to taste with salt and pepper.

4 Place steaks on a platter and arrange peaches on top. Scatter with torn basil and drizzle with the hot maple balsamic sauce. Serve with a leafy salad or mashed potato.