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 loin of pork with crackling and cider gravy
Chicken cacciatore
Roasted butternut squash soup with parsley purée
Coarse country terrine
Butternut squash, sage and crème fraîche mash
Sage and onion stuffing
Sage and onion tear and share bread
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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