Method:

1. Place the cauliflower florets, potato, and onion in a saucepan with the butter and oil. Heat gently and, when the contents start to sizzle, cover with a lid and sweat everything over a low heat for about 10 minutes. The vegetables should not be at all colored.
2. Add the stock and bring to a boil, then pour in the milk and return gently to a boil. (This way, there will be no scum forming in the milk.) Season to taste, then simmer, uncovered, for 10-15 minutes when the vegetables should be soft.
3. Pour in half the cream, then puree in a food processor or blender, or blend in the pan with an immersion blender. Pass the puree through a sieve into a clean pan, rubbing with the back of a ladle.
4. Stir in the rest of the cream. Taste for seasoning and bring the soup to a boil. Ladle into soup plates, top with sorrel shreds, and add a spoonful of caviar to each. Serve.

Ingredients:

• 1 large head cauliflower, stem discarded, florets chopped
• 1 medium potato, peeled and chopped
• 1/2 onion, chopped
• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 4 cups light chicken stock
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup sorrel microgreens
• 2 Tbsp. caviar (optional)
• Sea salt and freshly ground black pepper

Method:

1. Preheat oven to 180°C.
2. Spread goat cheese in the bottom of a pie crust. Cover with chopped sorrel and scallions.
3. Beat eggs, salt and milk together. Pour over greens.
4. Sprinkle with parmesan cheese.
5. Bake for 35 to 40 minutes or until top is golden brown.

Ingredients:

• 2-3 cups sorrel microgreens
• A few scallions, chopped
• 100g goat cheese (or any strong flavored cheese)
• 3 eggs
• 1½ cups milk
• ¼ tsp. salt
• Parmesan cheese

Method:

For the sorrel pesto:

1. Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor.
2. Process until mixture is smooth and emulsified. Add sorrel leaves and lemon juice puree until smooth. If the mixture is thick, add a few tablespoons of water, and pulse until lighter in color and well mixed.
3. Stir in lemon zest, taste and add more salt or pepper, as desired.

For the pizza:

1. Heat oven to 100°C, Drizzle the baking sheet with some olive oil and place it on the rack while oven heats up.
2. Cut the leeks in half lengthwise and then slice them into 6cm inch thick half circles. Heat 2 Tbsp. of the olive oil in a large frying pan over medium heat. When oil shimmers, add leeks and season with salt and freshly ground black pepper. Stir to coat in oil then add potato slices. Cook, stirring rarely, until potatoes are slightly softened and golden, about 5 minutes. Remove from heat and reserve.
3. Meanwhile, place dough on lightly floured parchment paper, and, using a lightly floured rolling pin, roll to a 30cm rectangle. Pierce the dough in several places to prevent it from bubbling up unevenly.
4. Scatter Pecorino evenly over the dough, leaving a 3cm border. Evenly distribute leek mixture then top with dollops of ricotta every few inches. Brush the border of the pizza crust with oil and drizzle the top with a few spoonfuls of olive oil. Using the parchment paper to help, carefully place the pizza (with the parchment paper) on the hot baking sheet in the oven.
5. Bake until crust is crispy, cheese is melted and starting to brown, and underside of dough is golden brown, about 15 to 20 minutes. Remove from oven, slice into pieces, top each piece with a spoonful of the sorrel puree, drizzle with additional olive oil, top with a sprinkling of salt, and serve immediately.

Ingredients:

• 1 garlic clove
• 1/3 cup raw sliced almonds
• 1/2 cup extra-virgin olive oil plus more for drizzling
• kosher salt and Freshly ground black pepper
• 2 cups (2 ounces) packed sorrel microgreens
• grated lemon zest
• 1 medium leek (ends trimmed)
• 225g baby potatoes sliced paper thin
• 500g fresh whole wheat pizza dough
• 1/4 cup finely grated Pecorino Romano cheese
• 225g whole milk ricotta cheese