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Sorrel: So much to use..

maggiethecat

By maggiethecat
in Cooking

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brassica

brassica

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we have a container in the garden which is thriving with normal sorrel and red-veined. My favourite use for it so far is to chiffonade, mix with softened butter and shove the lot under the skin of a chicken to be roasted. The lemony tang of the sorrel complements the chicken well and the butter keeps the breast meat v v moist.

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