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 ...

Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead. I like to cook my sourdough on a griddle for that ‘burnt’ bar marked ...

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