Scatter sage into nut brown butter sauces or white wine sauces to serve over fish fillets, grilled prawns, or scallops.
Add sage to buttered gnocchi, creamy soft polenta or to simmered pasta sauces to toss through fettuccine or tagliatelle.
Sage and Onion Stuffing with Pecan Nuts – Heat 2 tbsp butter with 2 tbsp olive oil and sauté 1 large onion (finely chopped) gently without colour. Add 1 clove garlic (crushed) with 2 tbsp dried sage and cook for 1 minute. When cool, stir in 1 beaten egg, 200 gm fresh breadcrumbs, add ½ cup toasted chopped pecans and salt and pepper (to taste). Use to stuff a whole chicken for roasting. The stuffing can also be formed into balls or cooked in a baking dish - bake at 180 C for 25 minutes.
Add sage to herb teas or sprinkle over sweet potatoes, beetroot, bell peppers, onions, carrots or parsnips with EV olive oil before roasting.
Top sourdough with a little sage, sliced gruyere and freshly ground pepper before grilling.
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