• 50 g/2 oz sorrel, tough stalks snipped out, well washed and shredded
• 150 ml/

Preheat the oven to 475°F/240°C/Gas Mark 9. Put half the sorrel in a blender with the cream and a little salt and pepper to taste, and blend to a creamy purée. Alternatively, chop half the sorrel finely and mix with the cream. Divide half the remaining sorrel between four small gratin