It's happened again. My kitchen has a dribble of beetroot here and a spot of beetroot there. It does not quite look like a massacre but it's close. The beetroot came from Arthur's allotment which is a few strides along the famous Dales Way walk close to the Old Bridge in Ilkley.
Read MoreCrispy squid with samphire, toasted hazelnuts and lemon
A couple of months ago I was in Mells, Somerset on a garden and plant photography course with Jason Ingrams and Paul Debois. Both brilliant and encouraging tutors. Jason was not surprised when I said I liked photographing food and was a freelancer for the Yorkshire Post. 'Photographing food and plants is similar. David Loftus started out with gardens before he moved on to food' Jason told me.
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.