It may look like spinach but the delightful tang of sorrel is a taste all of its own.
Luscious and lemony, the key to using this underappreciated leaf is balance - temper its bite in a creamy sauce to pair with fish or chicken or use starchy red lentils to cushion its startling sourness in a soup. Shred into omelettes and risottos or
Leaves are best used within a day or two; keep them in a plastic bag in the vegetable drawer of the fridge. Sorrel does not dry well, but leaves can be frozen.
Chegworth Valley, owned and run by two generations of the Deme family, is famous for its award-winning juices. They also supply