Summer sorrel rolls

There’s a lovely plant nursery near veganbungalow, it’s really very hard not to buy too many flowering plants when you see them all lined up so beautiful and colourful!

But on a recent visit they had sorrel plants which just had to be bought. It’s actually years since I’ve had sorrel, but I love the lemony sharp flavour of the leaves so much that I’ve always meant to get a plant or two.

I wanted to make something that really celebrated the flavour of the leaves, but was struggling to come up with anything other than a potato based salad! Sorrel goes so beautifully with English summer flavours – peas, mint and nasturtium, and I really did want to make a dish that included them.

And then Alex hit on the idea of using the leaves as a wrap to make something somewhere between a Vietnamese crystal roll and dolmades. Inspired, I thought!

So I made them, and they’re really very good. I’m going to cosset my plants now and get some more nice big leaves so I can make them again! They’re a great way to use up leftover potato, and you could easily vary the herb and vegetable components, they’d be great with basil and roasted courgette mixed into the potato filling.



Sorrel summer rolls


serves 2 with salads and a nice dip 

8 sorrel leaves preferably around 15 cm long but must be over 10 cm

100 g cooked new potatoes

20 g frozen peas, defrosted

1 tbsp shredded fresh mint leaves

a few chopped nasturtium leaves, optional but do add a nice peppery flavour

1 tsp good oil, I used cold pressed rapeseed

salt and pepper

Put the potatoes and peas in a bowl and roughly mash them. Not until smooth, but don’t leave any big lumps or they will tear the sorrel leaves.

Season liberally with salt and pepper, drizzle in the oil and add the herbs. Mix well.

Pour boiling water into a shallow bowl and holding it by the stem, dip a sorrel leaf in for a few seconds until it starts to soften.

Lay the leaf flat on a board and add a tbsp or so of potato mixture along the middle. Tuck in the end and then roll the leaf around the filling.

The leaves seem to naturally curl when they’re in the hot water, so I used that to decide which side to use for the filling. They didn’t all curl the same way!

Serve with salads and something nice to dip them in.

By E.


basil and nasturtium sauce

It’s raining here on the Fylde coast at the moment, raining a lot!

But last weekend Alex and I went with the British bank holiday weekend tradition of barbecue, with the idea of making a gorgeous meal of smoky vegetables with pasta and nicely charred fruit for afters. However, the sauce we made to go with both was absolutely the star of the meal!

I’m growing nasturtiums this year, I love the flowers to look at but the fact that both flowers and leaves are edible (and delicious) makes it a properly multifunctional plant which appeals to me immensely.

The leaves are beautifully peppery, a little like rocket, and combined with basil and lemon make a lovely fresh sauce that goes equally well with sweet or savoury.

We dressed pasta with the sauce and then topped with barbecued mushrooms, green beans and asparagus for the savoury course. And then for afters we dipped lightly charred watermelon and nectarine in the peppery, herbal, lemony sauce. Both were delicious, and there’s something very pleasing about using the same sauce for the two courses!



basil and nasturtium sauce with barbecued watermelon and nectarine for dipping


Serves two for either the sweet or savoury version, double it to try both

30 g bunch of basil, leaves only

10 g nasturtium leaves (stalks are fine too)

2 tbsp good oil, we used cold pressed rapeseed

Juice and zest of 1 small lemon

a small pinch of salt

2 tbsp water


This sauce is so simple it really doesn’t need a method!

Simply whizz together all the ingredients in a mini processor or use the attachment from an immersion blender as we did. Done!



gluten free pasta with basil and nasturtium sauce and barbecued vegetables


By A. and E.