We have just returned from Northern Finland where we ate the most delicious foraged mushrooms, wild elk, fresh water fish, freshly baked rye bread and berries with everything. I will write more about these when I have unpacked. In the meantime I craved a plate of spaghetti and have just learned how to paste larger photographs in this Blog! Hope you enjoy the picture.
Read MoreAsparagus and herb polenta pizza
Yesterday I went to asparagus heaven, otherwise known as Claremont Farm, Wirral. Here in the sandy, free draining soil, a warm climate bathes the peninsular providing ideal conditions for some of the best asparagus in the country to grow. Andrew Pimbley, Managing Director of the farm showed me round and I am writing up the interview with other photographs elsewhere.
Read MoreWild garlic pesto
Wash the wild garlic leaves, dry and chop roughly. Grind the pine nuts in a pestle and mortar, add Parmesan cheese and about half of the wild garlic leaves. Pound these ingredients together and then add the remaining wild garlic leaves. Gradually stir in the olive oil and season to taste with sea salt and freshly ground black pepper.
Read MoreButtermilk, rhubarb and sweet cicely puddings
Sweet cicely is a hedgerow herb which grows prolifically in cool, shady places. In Yorkshire it's in full bloom and it seems a pity not to make the most of it. It has a lacy leaf which is a delicate anise flavour. It reminds me of the taste and texture of chervil.
Read MoreIt's asparagus season at last..
Ilkley, the town where I live, is more than fortunate to have a concert club which showcases some of the UK's most talented musicians. Last night it was the Fibonacci Sequence, a chamber ensemble who played Schubert, Arthur Butterworth (a local composer) and Strauss. I am one of the hosts who look after the musicians post concert.
This is last night's supper and today's lunch. Steamed new season asparagus, pesto and slow roast tomatoes.
I will add the recipes later but I suspect most people know how to make these simple dishes. They are a classic example of how simply prepared food can taste really great.
Steaming protects the delicate flavour of asparagus while slow roasting concentrates the flavour of small tomatoes. Both tasted delicious with lovely garlicky, moist pesto.