Gratin of Brains with Sorrel

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About


  • 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