Whether you incorporate sage into the cheese sauce or garnish the dish with crispy fried sage leaves, it’s the perfect herb ...

Fry sage leaves with liver or kidneys, or try dipping them into a light batter and deep-frying - they can be used to garnish dishes or eaten as a snack.

Fill the glass with a few sage leaves and ice cubes. 2. Add gin, honey and lime juice, stir it well. 3. Pour in club soda, stir it again. 4. If necessary, add a bit more honey sage syrup. Garnish with ...

Rick Stein’s cosy, autumnal squash risotto is made all the more delicious with homemade vegetable stock, plenty of Parmesan and a crispy sage leaf garnish. For the stock, wash and roughly chop ...

Food Stylist: Barrett Washburne. First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb ...

Garnish with sprigs of rosemary and fennel. Preheat the oven to 220°C/Gas Mark 7. Finely chop the sage leaves, rosemary, fennel leaves and flowers together. Butterfly the pork with a sharp knife ...