Use this one as part of your five-a-day - it packs a fruity punch.

As a rule I remember always saying no to fruit and protein together. My first memories of eating out and trying lemon chicken still fill me with dread. However, these days I always pair game with fruit on my menu - I've my tune!

I'm currently waiting eagerly for the first Scotch raspberries to toss in with Venison loin in a balsamic salad. It's a recipe worth waiting for and takes just four minutes to prepare. We'll cover that when the first crop is harvested, I promise.

But back to today's recipe. Our pig arrived last night from Ardunan Farm in Stirling. Davie the farmer never seems to abide by my request not to come at 5pm. He always does, usually swinging the head by the ear - not such a great vision for my guests!

Despite this, the rare breed pork which I am lucky enough to serve in a variety of ways really is something special. Don't worry, though, you do not need to take delivery of a whole pig to do this dish - just look for the stamp Specially Selected Scottish Pork and you'll be on to a winner.

Spiced Scottish Pork in Apricots

Ingredients

500g Scotch pork tenderloin

Salt and white pepper

6 tbsp of apricot jam

1 tbsp ketchup

1 tbsp honey

1/4 tbsp ground ginger

1 tbsp soy sauce

4 chopped dried apricots

2 tbsp chopped shallots

2 tbsp white wine vinegar

Bag of watercress

 

Method

1 Heat a heavy based pan, rub salt and pepper into the pork and seal in the hot pan.

2 Cook for 3-4 minutes on each side until just about finished then lift meat from the pan to rest.

3 Meanwhile, pop all other ingredients into the pan and bring to the boil.

4 Mix up a big bowl of salad, slice in the loin and pour the sauce over the top.