(Serves three)

Pork fillets are irritating things. I find that one is usually too much for two, but not nearly enough for four – that’s why I’ve said this recipe serves three! So, if you’re feeding more, just double everything up.

1 large ripe peach
1 tsp Dijon mustard
1 tbsp honey
1 tbsp light brown sugar
Salt and pepper
1 large pork fillet
1 tbsp olive oil
1 shallot or half small onion, finely chopped
150 ml beef stock
1 tsp cornflour mixed with 1 tbsp water

Peel, stone and roughly chop the peach, put it in a blender or mini-processor and whiz to a purée, then scrape it into a bowl. Alternatively, chop the peeled peach quite finely and push it through a sieve into a bowl. Stir in the mustard, honey and sugar and season with salt and pepper.

Preheat the oven to 200ºC. Trim the pork fillet of all fat and sinew (or ask your butcher to do it for you). Heat the oil in a frying pan and fry the fillet over high heat, turning until it’s well-browned all over, then transfer it to a small roasting tin. Brush the fillet all over with some of the peach purée and roast for about 25 minutes until it’s just cooked through. Put the pork on to a carving board, cover with foil and keep warm.

Add the shallot to the roasting tin and fry gently until softened, adding a spot of olive oil if necessary and scraping up all the brown bits from the bottom of the tin.

Add the beef stock, remaining peach purée and cornflour mixture, bring to the boil, stirring all the time, then simmer for two or three minutes and pour into a sauce boat.

Slice the pork and serve with the peach sauce.