Crisp pork belly chops with nectarine salsa, and a Persian love cake (an absolute fave)

A nectarine is actually just a variety of peach without the fuzz. Who knew.

Somehow though, I still prefer them to peaches, fuzz aside. Tempted as I am to pepper this week’s column with innuendo, I’ll stop while I’m ahead.

We are nearing the end of barbecue weather (sulk), so make the most of recipes like these while you can. Start the pork in the oven, as it will need a bit of time to melt down and tenderise, then finish it off on top of the grill to get some of that lovely barbecue-y flavour.

The salsa will do well being made a day in advance, as will the pork itself - you could pre-cook it and then get it out of the fridge to grill. Chef tricks, wink.

Persian love cake is a goodie. One of my favourites. Based upon a recipe from Australian chef Gerard Yaxley, it is rather like a lush cheesecake, but without the cloying richness, since it is made with yoghurt rather than cream cheese. I’ve been making it for years. It’s a glorious recipe. Make it your own.

You may want to scatter some sliced stone fruit over the top before you put it in the oven, chopped pistachios, almonds, walnuts, that sort of thing. Follow your fancy.

But the original is oh-so-good too. Sometimes simple is best.

Try not to eat all of it at once.

Have a lovely week.

S xx