Summer pork: this is how it's done

I know that eating pork during hot summer days might seem like a bad idea, but I thought - if Spaniards dot it so well, why can't I?

So I went off buying pork (juicy and fat pork neck) and summer veggies (zucchini, mushrooms and garden tomatoes).

I brushed salt and coarsely crushed black pepper onto the pork slices and placed them in a non-stick pan on moderate-to-high temperature.

Meanwhile, i cut the vegetables into chunks and heated them on low with red onions until juices started to  flow. By then I had just boiled some rice so I combined the two to form a so-called risotto.

It's very easy to make and quick as well - 20 mins tops.

To be enjoyed with a sprinkle of fresh dill even on hot summer days, in a shaded and cool place.

The recommended drink is pressed citrus and lemons, mixed with spring water and served ice-cold in chilled glasses and garnished with melon.