I know this title sounds a little out of the ordinary, and if I saw it on a menu I would be unlikely to choose it, but I was served it a couple of summers ago by friends and it was very good. As with the usual addition of bramleys with pork, the raspberries serve to add a sharp contrast to the rich sweetness of the roast. Though sweet when you eat them from the bush or punnet, raspberries are very tart when cooked unless you add sugar, for this reason I’ve included a little honey in the stuffing mixture.

Summer courgettes are young and firm and at their best. Enjoy them before they become huge and thick skinned. They’re especially good sautéed in olive oil - and would be good with a drizzle of pesto dressing too.

Ingredients - serves 4

1kg organic pork roast
1 tbsp olive oil

4-6 firm young courgettes
olive oil
salt, pepper
balsamic vinegar, to taste

for the stuffing:
1 onion, finely chopped
25 g butter
6 - 8 sage leaves, chopped
150g raspberries
2 tsp honey
50g fresh breadcrumbs

Method

Preset the oven to 200°C
Cut a pocket in the pork roast ready to accommodate the stuffing, or if you have loin then cut between the bone and the meat to stuff the area between.

Melt he butter in a sauté pan and sweat the onion until translucent, don’t brown it. Remove from the heat and stir in the breadcrumbs and honey, sage and raspberries. It will be a fairly dry mixture - but that will change when the raspberries start to cook and release their juices. Spoon the mixture into the space you’ve made available in the pork and tie together with string if necessary. Rub the surface of the joint with olive oil and season with salt and pepper before placing on a roasting tray and transferring to the oven. Cook for half an hour at this temperature then turn the heat down to 180°C for a further hour or until cooked.

Meanwhile boil some small new potatoes with a sprig of mint. Top and tail the courgettes and cut into discs 5mm thick. Sauté the courgettes in olive oil to golden brown on both sides, season with salt, pepper and a splash of balsamic vinegar.

Serve thick slices of pork with stuffing, new, buttery potatoes & courgettes.