Go on, be honest, when was the last time you used sorrel in a dish? Can’t remember? Us neither, yet in France, they eat this sharp, lemony green herb all the time, and we would do well to follow suit. The French use the leaves, which are either fully green or green with purple veins, liberally in soups and sauces, fish and egg dishes. The young leaves, which are available from April, lend a kick to salads, while over the summer months, we recommend you experiment with it in cooked dishes. Here are some ideas:
• The leaves add a kick when combined with butter or cream for an accompaniment for fish or grilled chicken. Or wilt in butter and serve with salmon, lemon sole, crab and lobster.
• For a simple soup, wilt over onions well-sautéed in butter, add veg stock and simmer. Whiz with a stick blender and thicken with cream, season well and serve (with hard-boiled egg if you like).
• Make a tart by fillng a blind-baked shortcrust case with a standard egg and milk quiche base, replacing the ham with wilted and drained sorrel and feta cheese. Bake as per a quiche Lorraine.
