Last week I travelled to Ozleworth, one of the quietest and most beautiful places in the Cotswolds and miles from anywhere. Actually, I don’t think I have ever walked in such a lovely place — it was mind blowing. Throughout the Ozleworth valley wild garlic grew in profusion. I’ve never seen so much wild garlic growing so densely before and, yes, I did pick a few white flower heads to take home. The result was a dish of rump steak, cooked with fresh asparagus and garnished with wild garlic flowers and leaves. It proved a simply glorious dinner when we returned home later that night.

YOU WILL NEED Two generously-sized rump steaks trimmed of fat and diced into bite-size pieces Two cloves of garlic — chopped fine One small bunch of wild garlic flowers and leaves, rough chopped A handful of mushrooms — rough chopped A handful of baby spinach leaves Eight spears of asparagus chopped into pieces Juice of half a lemon Oil to fry steak Salt and freshly-ground black peppercorns.

METHOD Add enough oil to a large, heavy-bottomed frying pan to cover the bottom, and bring to full heat.

Add the pieces of steak and cook until the meat begins to brown, turn and add the asparagus pieces, reduce the heat and allow to cook for about four minutes.

Add to the pan the chopped garlic, the mushroom pieces and baby spinach leaves and stir well into the mixture.

Squeeze the juice of half of one lemon into the pan, add about a dessertspoon of water, season, toss in the wild garlic. flower heads and leaves, place a lid on the pan, remove from the heat and leave to settle for a couple of minutes.

Taste, adjust seasoning and serve.