At this time of year you will find the most delicious fresh courgettes. Whether you're growing a few yourself, or you can pick them up from a local farm shop or veg box scheme, they really are at their best right now. Look for smaller courgettes as they tend to have a much sweeter flavour the younger they are.

By charring the outside of the courgettes you will create a wonderfully nutty flavour that works so well with our sweet Saddleback pork and the aromatic Dukkah used in this recipe. 

Dukkah has to be one of our favourite aromatics to add complexity to meat, fish or veg dishes. It's made up of an interesting blend of Middle Eastern aromatics. The seeds are lovingly toasted until they reach a light golden brown shade that enhances the flavours of them and gives them warmth. These organic seeds are then ground individually to give a coarse, chunky texture and then the rest of the ingredients are blended in.

Ingredients

1 Whole Saddleback Pork Tenderloin

4 tsp Dukkah

3 small courgettes

100g salted butter

2 garlic cloves

3 tsp sesame seeds

A small handful of herb fennel

Pure Sea Salt 

Method

Over a bed of hot embers, place the lightly oiled and seasoned tenderloin onto the grill and cook for approximately 10 minutes.

At the same time, add the courgettes to the grill and completely blacken on the outside, remove from the grill and leave to cool slightly.

Lightly brush the burnt exterior of the courgette off and slice thinly. Arrange on a plate with slices of tenderloin and season with a pinch of pure sea salt.

To make the butter, place the butter, chopped garlic and sesame seeds into a pan and lightly brown over the heat for 15 minutes or until golden brown.

Finish the plate with a drizzle of the butter, a sprinkle of fennel and a good helping of dukkah.

Dukkah rub