Crisp crumb against the smooth texture of the brains, together with the acidity of sorrel, is a favourite combination. Once the brains are cooked, this gratin takes no time at all to put together and finish.
50g/2ozfresh sorrel, tough stalks snipped out, well washed and shredded
Process half the sorrel with the cream and a little salt and pepper to taste in a blender. Alternatively, chop half the sorrel finely and mix with the cream. Divide half the remaining sorrel between four small gratin dishes, about 15cm/6