Almost all salad leaves are suited to ‘cut and come again’. As well as lettuces of most persuasions, rocket and Buckler Leaf Sorrel, oriental leaves are a year-round favourite in my garden: although ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic ... lightly dress salad greens with Calabrian chile dressing. To plate, spread green tahini generously ...

If fish isn't your thing, add sorrel to a roast chicken or Spanish tortilla, or chop it into a simple goats' cheese salad. Blanch the leaves before use if they taste too sharp.

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 ...