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 its 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.