Spicy pork with grilled vegetable salad

Serves 4

400g pork shoulder steaks 1 shallot, peeled and very finely chopped 1 tsp turmeric 4 tbsp olive oil 16 bay leaves 3 peaches, stoned and cut into chunks 1 aubergine, trimmed and sliced 1 yellow and 1 red pepper, deseeded and thickly sliced 2 courgettes, trimmed and sliced lengthways 6 spring onions, trimmed 2 tbsp fresh oregano 2 tbsp fresh thyme leaves 1 sprig rosemary, chopped 10 fresh basil leaves, plus extra to garnish 2 tbsp chopped fresh flat-leaf parsley 50g almonds 1 tsp sugar 1 tbsp cinnamon 4 tbsp apple cider vinegar sea salt and black pepper 8 wooden skewers

Chop the pork into approximately 5cm cubes, then place in a bowl with the shallot, turmeric and 1 tbsp of olive oil. Thread the pork, bay leaves and peach chunks onto the skewers and put back into the bowl. Cover and leave to chill for 1 hr.

In the meantime, preheat the grill to high, then place the aubergine, yellow and red pepper, courgettes, spring onions and half of the oregano, thyme, rosemary, basil and parsley on a grill tray and drizzle with 2 tbsp of the olive oil. Season with salt and pepper, then grill for 8-10 mins, turning the vegetables over halfway through, until softened. This may have to be done in batches.

In a frying pan, dry fry the almonds for 3 mins, then add the sugar and cinnamon, cooking, while stirring, for 2 mins until caramelised. Transfer the almonds one by one to a sheet of baking paper to cool, then roughly chop and place in a small serving dish.

Preheat the grill or a griddle pan to hot, then cook the pork skewers for 10-12 mins, turning every 2-3 mins, until cooked through.

In a large serving bowl, mix together the grilled vegetables, the remaining oregano, thyme, rosemary, basil and parsley, vinegar and remaining oil, and season with salt and pepper. Garnish with the basil and serve with the pork skewers and almonds.