All work and play 11 October 2019 Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
In this week's issue... All work and play Sharan Pasricha on opening up the Hoxton Southwark to the freelance tribes of London, with flexible workspaces and five-star service
Read More
Search

Home-grown harvest: Sorrel

27 May 2018 by
Home-grown harvest: Sorrel

The sharp, tart taste of this easy to grow herb, akin to green apples or lemon juice, can add a refreshing contrast in dishes. Russell Brown investigates

Acidity in one form or another must be the most commonly used seasoning after salt in most kitchens. How often does a squeeze of lemon or a splash of vinegar take a dish or a sauce to another level?

Sorrel takes its name from the Old French word for ‘sour'. Its lemon/apple-peel acidity comes from oxalic acid, a slightly controversial substance found in several common food items such as Swiss chard, spinach, rhubarb, cocoa and beetroot. It is even present in tea.

Continue reading

You need to be a premium member to view this. Subscribe from just 99p per week.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!