SORREL is a sour-tasting herb that complements most types of fish, especially oily varieties like salmon and delicate white fish such as lemon sole.

It is also a natural ally of shellfish such as crab and lobster.

Try adding butter and chopped fresh sorrel to the pan juices once the fish is fried, then serve drizzled over the fish.

Or reduce a glass of white wine with the pan juices and stir in cream and chopped sorrel.

Alternatively, substitute sorrel leaves for tarragon in a revamped hollandaise sauce.

If fish isn’t your thing, add sorrel to roast chicken, French omelette or Spanish tortilla, or chop it into a simple herb or goats’ cheese salad. The leaves can be blanched before use if they taste too sharp.