Here's a delightful brunch number that takes great advantage of the first sorrel of spring, with the zesty leaves folded into a sauce made of scallions and loads of butter Add eggs and cook until just set, then scoop everything up with toast
This recipe comes from Dan Doherty of Duck and Waffle. Herbs and edible flowers come in a wonderful variety of flavours and aromas. Traditional herb-based green sauces, such as chimichurri and salsa verde, can be adjusted using whatever you find around. Peppery nasturtiums, tart wood sorrel and bitter flower petals mixed with good olive oil, shallots and a touch of lemon make a great accompaniment to steak, especially a tender, rare rump.