It is now the end of March and a profusion of young, wild garlic leaves cover shaded river banks and woodland floors.

We are approaching the third week of COVID 19 ‘Lockdown’. I set off for my daily walk along the banks of the River Wharfe at Ilkley, to Addingham.

I spotted Sarah Walker, picking wild garlic leaves and stuffing them into a tote bag. It was a beautiful scene as she sat quietly among the garlic with trees to one side, warm sunlight shining gently on her face and beautiful Yorkshire landscape beyond.

This is the third in a series of sharing dishes to be eaten with flat brad flavoured with za’atar. Sweet, roasted peppers are pounded and spiked with the flavours of fresh garlic, thyme, sweet smoked paprika and chilli. Walnuts give the paste texture and a dash of vinegar balances the flavours.

Broad beans are a delightful vegetable but they can have tough skins which is why many chefs try to get you to pop them out of their skins. In this recipe you can process small, young, cooked and defrosted broad beans together with a well ripened avocado to create a sublime, silky textured paste.

This spectacular dip is borani an Iranian dish made of delicately flavoured cooked beetroot and yogurt, topped with walnuts, dill and feta. I tried it at Morito the little sister tappas bar/restaurant next to Moro on Exmouth Market, London. I like to serve it with flatbread and other dips or small sharing plates.