Roast pork with peaches, garlic roast potatoes and courgette gratin

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Toss the courgettes in a glug of olive oil, season with salt and pepper, then spread out on 2 large baking trays. Roast for 10-15 minutes until beginning to brown. Remove from the oven and set aside.
2. Meanwhile for the potatoes, put the potato pieces in a large pan of boiling salted water and cook for 3-4 minutes, then drain and steam dry for a few minutes. Transfer to a roasting tray, drizzle with olive oil and season with salt and pepper.
3. For the pork, put the shallots in a roasting tin and the pork on top. Rub the meat with oil and season well. Once the courgettes are out, put the pork and potatoes in the oven and roast both for 30 minutes or until the skin of the pork has crisped.
4. Meanwhile, for the courgette gratin, heat a glug of oil in a large pan over a medium heat. Add the onion and cook gently until softened. Mix in the courgettes, lemon zest and two thirds of the parmesan, then transfer to a baking dish. Pour over the cream, dot over the mascarpone and sprinkle over the breadcrumbs and remaining parmesan.
5. Turn down the oven temperature to 200°C/180°C fan/gas 6. Scatter the garlic over the potatoes and cook for 20 minutes alongside the pork, then remove the tray of potatoes and set aside. Add the peach halves to the pork roasting tray and scatter over the thyme. Roast for a further 40 minutes (if the joint is heavier, roast for 5 minutes longer per 100g) and the peaches have softened. Remove from the oven, drizzle over the honey and pour in the red wine around the pork. Cover with foil and rest for 30 minutes.
6. While the pork is resting, turn the oven back up to 220°C/200°C fan/gas 7. Bake the gratin for 15-20 minutes until bubbling and put the potato tray back in for 5 minutes to finish cooking.
7. Once the pork has rested, remove it from the tin. Tip out excess fat, then reduce the remaining liquid, scraping the bottom as you go to make a pan gravy. Season to taste. Toss the potatoes with the parsley and serve alongside the pork with the courgette gratin.