I saw this recipe in the Guardian on Friday, the 4th May. It caught my eye and I liked the sound of using sorrel in puddings. We also have an abundance of sorrel in our garden which grows happily and I have not used it all that much. I think it’s because the plant is not really within my every day view of the garden, I just forget and use lemon or lime instead.
I passed the recipe to Kevan who was really keen to give the recipe a go. He cooked Sunday lunch. We had spinach and mint risotto (courtesy of River Cafe) and for tea, we had a slice of this not-too-sweet tart. At first, it was weird to see and think of a vegetable based quiche eaten together with tea, but as soon as we put the first mouthful in, we, plus mother-in-law (who loves her sweets/puddings) enjoyed it and felt that we’d had a very ‘healthy’ lunch.