he strong flavour of sage means that a little goes a long way, especially if you're using dried leaves, so use sparingly.

Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped,

 mixed with melted butter and served stirred into pasta or gnocchi.

Ideas for sage recipes

– Sandwich an anchovy between two leaves, batter and fry for great antipasto.

– Feta, prosciutto and sage involtini

– Sage on asparagus with shaved pecorino

– Lay two sage leaves over a long slice of sweet potato and wrap with a slice of prosciutto. Roast for 20 minutes or so with some olive oil (credit to Mark Bittman).

– Italian bread and cabbage soup with sage butter

– Roast butternut squash on a thick bed of it.

– Sage and goats’ cheese gnocchi

– Sweet potato gnocchi with chestnuts and fried sage

– Put leaves on fish, wrap in prosciutto and sear in clarified butter and olive oil; finish in the oven.

– Take half a chicken breast, place 2 or 3 sage leaves on top, wrap in Parma ham, pack in foil, bake at 180°C (360°F). Open top side of package, pour in some dry white wine, and leave open in oven for 20 more minutes or until done.

– Wrap a flattened chicken thigh in prosciutto with a leaf of sage and pan-cook.

– Pan-fry chicken breasts, add sage, red onion, lemon & crème fraîche.

– Sauté chicken livers with shallots and sage, season, then add a little cream. Toss through pappardelle.

– Sauté lamb chops with a sage leaf on each side.

– Saltimboca (veal, sage and prosciutto)

– Pork, sage and apple burgers

– Mold around a piece of pork sausage (out of casing), batter and fry.

– Sage and cheddar biscuits or pumpkin sage biscuits

– Sage ice cream

– Sage panna cotta

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