Sage recipes

Whole sage leaves dipped in a light, seasoned batter and fried until crisp and blistered — the kind of snack you make once and immediately start planning to make again. The sage leaves become intensely savoury and faintly perfumed inside a shatteringly thin coating, served alongside a sharp lemon and crème fraîche dip that cuts straight through the richness.

A whole pork tenderloin butterflied open and packed with a punchy stuffing of caramelised onion, garlic, and a serious amount of fresh sage, then rolled and roasted until golden. This is a proper weekend centrepiece that looks impressive and tastes exactly like the best parts of a Sunday roast in every slice.

A rustic Italian-inspired snack that puts sage front and centre — the leaves are fried in olive oil until crisp and fragrant, then stirred through a creamy white bean mash that's been lifted with roasted garlic and lemon. Piled onto toasted sourdough, it is the kind of thing that disappears before you have finished making it. Ready in under 30 minutes and entirely plant-based.

A deeply savoury roasted squash soup made fragrant with a generous quantity of fresh sage cooked into the base, then finished with a bright green sage-infused oil drizzled over each bowl. The double use of sage — once in the soup, once as the finishing oil — means every mouthful delivers that distinctive camphor warmth without ever tipping into bitterness.