when i saw that foodari had sorrel in i knew i had to get some. this lovely herb isn’t easy to track down but it’s sharp lemony taste makes it worth the effort.
eggs are the obvious starting point and i added a large handful of shredded sorrel to a cheese and mushroom omelette. i really like the idea of using it to make a loose pesto which can be served on top of a poached egg with crunchy sour dough toast.
by the way, sorry the blog is quiet - i managed to cut the tip off one of my fingers last weekend (ouch!)which has made me nervous of knives, especially given my dexterity is less good as a result of the accident.