Local blackcurrants are in the shops in the moment. If you feel like an afternoon in the fresh air you can pick your own at a fruit farm or you may be lucky enough to have a bush in your garden.
Read MoreYorkshire Chorizo, scallop, tomato and woody herbs
Stacking little pieces of delicious food on a stick is a brilliant way to serve a first course especially if you are wandering around talking to other people. The base of this canapé is a disc of tasty Yorkshire picante horizo made by Paganum the award winning online butcher based in Kirkby Malham.
Read MoreSummerberry tarts
This recipe is adapted from the Ottolenghi cookbook which I love because of the fresh colourful recipes and interesting use of flavours. Many of the recipes are a glorious celebration of seasonal food. I have played around with the recipe making the sweet pastry into delicate crisp biscuits rather than tartlets. They look stunning and are perhaps a little easier to make.
Read MoreOlive, lemon and rosemary ciabatta
The recipe for this loaf comes from the Handmade Bakery in Slaithwaite, just five miles from Huddersfield. This artisan bakery is run as a co-operative along the lines of a Community Supported Agriculture Scheme where people from the local community are an integral part of the business - they work in it, buy their bread from it and have a say in how it is run.
Read MoreLime Blossom Tea
Cycling through the streets of Oxford in late June as a student I caught the heady scent of lime blossom wafting on warm air. The smell has intrigued me ever since. The blossom has small cream flowers, heart shaped leaves and delicate spear shaped bracts that hang and nod in the breeze.
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