Roast pork with peaches, garlic roast potatoes and courgette gratin - delicious. magazine

Name: Roast pork with peaches, garlic roast potatoes and courgette gratin - delicious. magazine
Ingredients: For the courgette gratin; 6 courgettes, trimmed and cut into 0.5cm diagonal slices; Olive oil; 1 onion, finely sliced; Grated zest ½ lemon; 80g parmesan, grated; 100ml double cream; 120ml mascarpone; Handful coarse breadcrumbs; For the potatoes; 700g desiree potatoes, peeled and cut into bite-size pieces; Olive oil for drizzling; 5 garlic cloves, finely chopped; 1 bunch fresh flatleaf parsley, leaves picked and roughly chopped; For the pork; 4 banana shallots, cut in half lengthwise; 1 rack British outdoor-reared pork (about 1.8kg), trimmed, chine bone removed, tied for roasting and skin scored (your butcher will do this and larger supermarkets sell this as standard); Olive oil for rubbing; 3 large firm peaches, cut in half, stones removed; ½ bunch fresh thyme; 50ml runny honey; 250ml glass red wine

www.deliciousmagazine.co.uk

London restaurateur Ben Tish shares his summery roast pork recipe served with roast peaches and a courgette gratin: a knock-out summer feast.

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Ingredients

For the courgette gratin
6 courgettes, trimmed and cut into 0.5cm diagonal slices
Olive oil
1 onion, finely sliced
Grated zest ½ lemon
80g parmesan, grated
100ml double cream
120ml mascarpone
Handful coarse breadcrumbs
For the potatoes
700g desiree potatoes, peeled and cut into bite-size pieces
Olive oil for drizzling
5 garlic cloves, finely chopped
1 bunch fresh flatleaf parsley, leaves picked and roughly chopped
For the pork
4 banana shallots, cut in half lengthwise
1 rack British outdoor-reared pork (about 1.8kg), trimmed, chine bone removed, tied for roasting and skin scored (your butcher will do this and larger supermarkets sell this as standard)
Olive oil for rubbing
3 large firm peaches, cut in half, stones removed
½ bunch fresh thyme
50ml runny honey
250ml glass red wine