The complexity of sorrel is amazing. It comes in many different forms from the most widely used common sorrel, to the smaller types such as buckler sorrel, wood sorrel etc. They all have a slight different taste to one another, but most of the leaves, when consumed raw, taste like a sour green apple, which hits you unexpectedly. The stems are also edible and incredibly juicy.

Sorrel is not often found in grocery stores unless there is a good selection of local produce, but it can be found in abundance in places you probably would never imagine, so it’s easily obtained. One small thing to bear in mind is that the sourness found in sorrel is due to the oxalic acid, which can be toxic in large quantities, so the plant should be consumed in moderation.

For me, when creating dishes and menus, it takes many things to achieve what I’m looking for. But I believe acidity plays one of the most important roles in bringing all the components together. A dish always loves a helping hand from a touch of acidity, to either give a little sharp note at the end of each mouthful, or to cut through something fatty. A dish we currently have on the menu is Ibérico pork presa, which is a very fatty piece of meat served with heritage carrot, swede and sorrel. The sorrel is served two ways, one is raw and the other is slightly warmed. Both give different dimensions to the dish, but both cut through really well with the sweetness of the carrots and the fatness from the meat.

Lee Westcott, Typing Room, (London, UK)