The fell sides are looking as if huge patchwork covers have been thrown over them as their summer colours reach their most vibrant. Ribbons of short lime green grass contrast with pale gold blankets of the massed dry stalks of the upland moorland grasses, swathes of deep green full-fronded bracken and the dark spreading heather just starting to turn purple. The paler dots of sheep, Herdwick and Swaledale nibble their way around the steep slopes routing out the tiny succulent upland plants. Some are even named for them, so tasty do they find them. Sheeps’ bit scabious with its powder blue blooms, sheeps’ fescue grass, and sheeps’ bit sorrel with its minature spear shaped leaves and strings of rust red seeds. They are not the only creatures to appreciate the taste of this latter plant.

What could be nicer than lying on any of the fells overlooking Bassenthwaite and, whilst waiting to see a passing osprey, finding a clump of sheeps’ bit sorrel nestling between the cropped grass blades. Sharp and tangy and thirst quenching with hints of sour cherry and lemon, it is the perfect mountain antipasta.

If, after this taster, a more substantial dish is desired soup can be made from common sorrel, its more robust cousin of the valleys.

Chop 1lb of sorrel leaves and 12 spring onions. Fry in dripping for 5 mins. Add 1 pt of stock and ¾ pt of milk and simmer for 10mins. Mix 1 tablespoon cornflour with ¼ pt of milk and pour into soup. Boil and simmer another 10 mins. Season with salt pepper sugar and nutmeg, or herb bennet.

As it can be served hot or chilled it admirably suits the vagaries of summer Lakeland weather.