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A family of plants that includes sorrel, dock leaves and rhubarb. They contain a valuable alkaloid called rumicin, as well as some chrysophanic acid, both of which have a beneficial effect on the liver.
Dock pudding was a traditional medieval dish, made by cooking dock (also known as bistort) with oatmeal, onions and nettles. Once cooked, blobs were fried, generally in bacon fat It's said to have been an acquired taste.
Since 1971 a World Championship for Dock Pudding Makers, takes place in Calderdale, West Yorkshire, every year.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.