Its sourness is due to the oxalic acid in its green leaves and is best enjoyed either raw in a salad or cooked in a light cream sauce, summer soup or omelette. However, sorrel is also excellent ...
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 ...
Gill Meller's roast pigeon dish is served alongside a sorrel sauce for its citrusy flavour, which cuts through the richness of the meat. Gill Meller's recipe pairs cockles with leeks and a creamy, ...