Scott Paton, head chef of Michelin-starred Àclèaf in Plymouth, shares his tips on how to make the most of spring’s sorrel
Where to source
There are different types of sorrel, including wood sorrel (Oxalis genus) and broad-leaf sorrel (Rumex genus). The former often grows on tree stumps and stone walls and can easily be mistaken for clover, while the latter is much leafier and appears in hedgerows once the wild garlic season has finished.
Scott says: ‘When in season, sorrel can be found at most good farm shops, but I’ve seen it growing all over the South West. If you come across something you suspect might be sorrel, pick a leaf and rub it between your fingers. If the oils release a vibrant citrus hit, you’re on the right track.’
How to prep
Give the leaves a good rinse under cold water to remove any dust or debris, especially if they’ve been foraged. From there, preparation depends on how you plan to use the versatile herb.
‘You could finely chop it and stir it through gravies and sauces, but I particularly like turning it into a fragrant, vibrant-green sorrel oil,’ says Scott.
‘Blend approximately 200g of sorrel with 300g of olive oil in a blender for about six minutes, then strain through muslin. The oil will keep for about three days in the fridge or up to three months in the freezer. I often pour it into ice-cube trays so it’s ready to use whenever I need it.’
How to serve
Thanks to its citrus notes, sorrel works beautifully with creamy and fatty ingredients.
Scott says: ‘The oil makes a striking garnish for fish, meat and vegetables, or mix it into mayonnaise to create a punchy dipping sauce or a base for sandwich fillings such as crab.
‘When it’s in season, we make a sorrel ice cream at Àclèaf by infusing the leaves into a custard base. The fragrant ice cream pairs perfectly with a velvety duck-egg custard and zingy blackcurrants we serve with it. I believe what grows together goes together, so consider pairing sorrel with other seasonal ingredients such as spring lamb or elderflower in a punchy lemonade.’
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