Back in England's green and pleasant land, in Lancashire's former mill town of Ramsbottom, and it isn't raining. I love this place. If I ever left Andalucía — which I have no intention of doing — this is where I would go.

I was visiting my son Chris, his wife, and their newborn George, who arrived in February 2015. George was unimpressed with the cultural programme we had arranged for him. We took him to Whitaker Park, which houses a museum and art gallery. He was considerably more engaged sitting outside the café in 17°C sunshine while we enjoyed a pint. For my part I want to note, for the record, how expensive alcohol is in this country.

Ramsbottom, June 2015 — Incredible Edible wild garlic and a new grandson.

Ramsbottom has embraced the Incredible Edible movement — a community food growing initiative that encourages people to grow their own and eat local produce. Vegetable and herb plots have sprung up all over town, including in Whitaker Park, where we helped ourselves to a large bunch of wild garlic. Pesto was the obvious destination.

Later we moved on to the Eagle + Child, a former rundown Thwaites pub transformed by Glen Duckett into a gastro pub with a fabulous beer garden and views across Ramsbottom to Peel Tower. More expensive pints. Entirely worth it.

The wild garlic pesto came together back at Chris's kitchen. Sharp, garlicky, very green, and considerably cheaper than anything we'd drunk that afternoon.

Wild Garlic Pesto à la Incredible Edible

• 1 large bunch wild garlic
• 1 small bunch flat-leaf parsley
• 50g pine nuts, toasted
• 50g Parmesan, grated
• 150ml extra virgin olive oil
• A big squeeze of lemon juice
• Plenty of black pepper

Method

Place the wild garlic, parsley, pine nuts, Parmesan and lemon juice into a food processor and blitz for a minute or two. With the motor running, slowly pour in the olive oil until you have a smooth, vivid green pesto. Season with black pepper — the Parmesan will provide the salt.

Use immediately or store in a sealed jar in the fridge with a thin layer of olive oil on top to keep it fresh.

Footnote: Find more recipes and food adventures here. Wonky photos, proper food, genuine adventures – The Flexible Chef