Much loved and used for sauces and soups in France, sorrel is not so widely known here. Yet it's easy to grow and well worth including in a herb garden. It has leaves similar in appearance to spinach and indeed tastes like a sharper version of spinach.
Because of this sharpness very little of it is needed – a couple of handfuls, about 1½ oz (40 g) is enough to make a delicious soup.
One of the best things about summer has to be barbecuing - and sardines lend themselves to this method of cooking. Finish them off with a luscious herby sauce for a true taste of the Mediterranean.