Sheep's sorrel is a tangy burst of a leaf, enjoyed here baked up...


70g sheep's sorrel finely chopped
50g whole whitebeam berries
50g dark brown sugar
3 egg yolks
30g butter
3 plain coconut macaroons, crumbled finely
1 teaspoon ground cinnamon;
20cm blind baked pastry case.


1. Bake the pastry case fully before starting to make the filling...

2. Mix all the ingredients together then cook on low heat, stirring constantly until it begins to thicken- it doesn't exactly get stiff, but once stirring makes parts of the bottom of the pan clear without the mixture running back into it, it's ready.

3. Once you reach that stage, fill the case and level out the mixture with a spatula. Bake for 30 minutes at 180 deg C / gas mark 4 or until  pastry is golden.