Sorrel leaves have a lemony flavour and are often enjoyed in a mixed leaf salad or made into a soup or a bright green sauce. Enjoy sorrel season to the fullest with our sorrel recipes.
Frankly when I first heard about green smoothies I did not think I would like them but now I am a huge fan! This is my latest creation that I have made with fresh sorrel leaves from the garden. Best to use young tender leaves.
This is a rather light sorrel soup. If you prefer a stronger flavour, you can use more sorrel. The leaves should be young and tender, which they usually are in the spring.
Strips of richly flavoured sirloin steak and shiitake mushrooms sit atop a bed of slightly wilted mixed salad leaves, with a mound of warm soba (buckwheat noodles) and a soy, ginger and sesame dressing.
This stew will be welcomed on those cold winter nights. It's made with pumpkin, black beans, tomatoes, kale and ham. Serve with a piece of buttered bread for a substantial meal.
Homemade ravioli is stuffed with carrots, pumpkin and Parmesan and served with a simple, creamy, roasted hazelnut sauce. Enjoy for a main course or as a starter.