The colour of downy sage leaves and their flavour varies but, in essence, sage is a very strongly aromatic and slightly bitter herb that can withstand long cooking times without losing its flavour.
Roast shoulder of lamb with herbs and honey
Rolled roast loin of pork with homemade apple sauce
Somerset chicken casserole with sage dumplings
Slow roast leg of lamb with chardonnay, rosemary, sage and bay
Chicken breasts stuffed with sage and mustard
Pork, leek and apricot raised pie with cider and sage jelly
Slow-cooked vegetables
Butternut squash soup with parsley purée
Chestnut, leek and mushroom tartlets
Sage and parmesan palmiers
Corn on the cob with burnt-onion ketchup
Butternut squash, sage and crème fraîche mash
Sage and onion stuffing balls
Adaptable sage, onion and sausage stuffing
Sage and onion tear and share bread
How to make beef stock
The 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. 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.
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