1. Cut off the stems of the sorrel and wash the sorrel thoroughly and drain well

2. Wipe the tomatoes and cut them into quarters

3. Skin and roughly chop the spring onions

4. Heat the oil in a large heavy-based pan

5. Add the vegetables and stir over moderate heat for about 2minutes

6. Reduce the heat to a very low temperature and cover the pan with a lid

7. Continue to cook for about 20minutes while shaking the pan occasionally

8. Add the stock and simmer for 10minutes

9. Press the cooked ingredients through a fine sieve and add the wine, tarragon and the salt and pepper to taste

10. For a hot serving, return to the heat and almost bring it to the boil, then pour into a vacuum flask

11. For a cold serving, chill thoroughly in the refrigerator then pour into a vacuum flask

List of ingredients required:

(serves 6 people)

1 bunch sorrel leaves (50 to 75g)
450g tomatoes
4 oz (115g) shallots or spring onions
2 tablespoons olive oil
450ml chicken stock
150ml dry white wine
1 level tablespoon of chopped fresh tarragon
Salt and freshly ground black pepper