Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

A traditional gongura mutton recipe from the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste. In a wok add gongura, chopped ...

While the melon is stewing gently, put the leaves of sorrel and basil in a salad bowl and dress them gently with the remaining olive oil. To serve, arrange a quarter of melon, a portion of cheese ...