When out looking for my wild garlic to make the pesto I came across some woodland sorrel, sometimes mistaken for clover but they really are quite different and you just need to taste a leaf and you will know sorrel by it citrus, lemon flavour.
On a practical note, please make sure you know what your picking, a good wild flower book is helpful here.
It is that citrus flavour that makes it a worthwhile forage though as it makes for a great addition to your cooking.
Sorrel, the woodland or other varieties are great in a butter sauce for fish or chicken, and it tastes pretty good in this tart. It’s another easy make, you could make the pastry yourself but for ease and time saving, I cheated and bought pastry.
1 packet of short crust pastry
2 tbsp butter
2 large or 3 small onions thinly sliced
2-3 tbsp white wine
Pinch of salt
1 tbsp flour
100g wood sorrel
50g garden leaves (spinach/Swiss chard/ silver beet)
1 cup sour cream or crème fraiche
140g cheddar cheese, grated
Grease a tin or flan base, then place and press in your rolled out pastry. It now needs blind baking (place grease proof paper over pastry and fill with baking beans) in a hot oven 220C, for 10 mins, then remove baking paper & beans and bake for another 5 mins.
Meanwhile, melt the butter in a frying pan and cook onions on a low heat until soft. Add the wine and simmer until it’s absorbed, then stir in the flour.
Now add to your pan the sorrel (flowers & leaves, avoid tough stems)
Also add in your garden greens. If you have not picked quite enough wood sorrel, it’s no problem, just make up the difference with a few more garden greens. Stir and allow to cook for a minute or two until wilted, then remove from heat.
Whisk the eggs, sour cream, and seasoning together. Add to this the onion and wood sorrel mixture as well as the cheese, stir. Finally, transfer the mixture into your flan case and bake in oven 190C for 30-40 mins, til lightly browned and set.
Then enjoy hot or cold, the lemony flavour of the sorrel comes through either way.