Declan Ryan, Ireland's first recipient of a Michelin Star in 1974, recreates salmon with sorrel sauce, a signature dish from his restaurant. Video: Alan Betson 'EMMY', a 24-year-old Norwegian ...

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 ...