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This dramatic, decadent tart is one of my very favourites in this book, and it also makes a great dessert.
Slice the pork fillet and serve immediately on warmed plates with the vegetables and gravy.
Just before serving, heat your barbecue or braai grill, or a griddle pan on the stove, and then cook the skewers, turning from time to time, for about 8 minutes, or until cooked through and lightly charred.
Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the Parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated Parmesan and fresh parsley to garnish.

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