hello my name is michael white and i run rural courses one of them most popular courses is foraging and today i'm going to show you how to make common sorrel wilted in butter and served over new potatoes so let's get foraging common sorrel is one of my absolute favorite spring herbs is quite abundant and you can find it everywhere in open grassy fields like this one the leaf has quite a distinct arrow or heart shape made where the leaf cuts in to the stem there and the distinguishing feature about common sorrel is it contains acetic acid and that's the same acid which you find in moultrie nagar and if you taste the leaf you'll find it has a really sharp flavor that makes it really useful for culinary purposes and it's often used to make a sauce to counteract a rich meat like mutton or venison or other types of game but today we're just going to keep it really simple and just wilt some in butter and toss it over new potatoes a decent handful will be enough for two so that should be enough for today this is the sorrel that we collected earlier I'm just going to chop it roughly and wilt it in some butter and then we're just going to toss it up with some wax and new potatoes add the butter to a hot pan and leave it to melt in goes the sorrow and stir that in the hot butter until it's nicely wilted don't forget to add a pinch of salt finally add some precooked new potatoes to the pan and stir with the wilted sorrel until the potatoes are warm and are well coated with the herbs once the potatoes are warm through it's ready to serve and that's how you make sorrel wilted and butter over new potatoes you you