This beloved French herb is used like a leafy green in everything from sauces and salads to fish, potatoes, and creamy dishes ...

Because of its bitter flavour, sorrel is often combined with other ingredients. It can be eaten raw in salads or cooked in soups, purées and stuffings and goes particularly well with fish and egg ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.