River Bed Sorrel, Eucalyptus and Frozen Goat’s Milk Yoghurt

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    By James Viles

    Published 2016

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    One of my favourite things to collect and eat is fresh sorrel from the local river near Biota; when the water is running the young sorrel in the river is at its best. In this recipe it’s paired with goat’s milk yoghurt - which is equally good in springtime.