Criminally under-rated, sorrel is a delicious lemony super green whose acidity adds an elegant edge to creamy dishes, eggs, potatoes and chicken.
Sublime softened in butter, mixed with cream and served with poached egg, we do wonder why it isn’t more popular.
For a simple side dish, remove the leaves from the tough stalks, wash well then shred and wilt (like spinach) in butter.
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.
Make a soup by sautéing onion, celery and carrots, add vegetable sock and shredded sorrel leaves, and finish with double cream, sea salt and black pepper.
Make a salad of wilted purple-sprouting broccoli (also in season now), shredded sorrel leaves, shaved goat’s cheese and French vinaigrette.
