Sage has a long history in European and Middle Eastern kitchens, prized for its ability to transform simple ingredients into hearty, comforting meals. With the convenience of being dried, our sage is always ready to sprinkle, stir, or steep—no chopping required. It’s a staple in roasts, stuffings and soups, but also shines in more modern twists on classics. Here are ten inspired ways to use it:

1. Add to roast chicken, turkey, or pork for a timeless flavour.

2. Stir into onion and bread stuffing for a traditional Sunday roast.

3. Mix with butter for a quick sage butter to drizzle over gnocchi or ravioli.

4. Blend into creamy mushroom sauces for pasta or chicken.

5. Sprinkle into sausages or homemade meatballs for added depth.

6. Add to root vegetable soups such as butternut squash or parsnip.

7. Pair with caramelised onions on pizzas or flatbreads.

8. Infuse in warm milk for a calming bedtime drink.

9. Combine with beans or lentils for hearty vegetarian stews.

10. Mix into focaccia dough or savoury scones for fragrant baking.

Extra tip: A little dried sage goes a long way—start with a small pinch and build up, as its flavour intensifies when dried.

• 4 tablespoons butter
• 8-10 fresh sage leaves or 1 teaspoon dried sage
• 2 cloves garlic, minced
• Salt and pepper to taste
• Cooked pasta of your choice

1. Melt the butter in a saucepan over medium heat. Add the sage leaves and cook until they become crispy and the butter turns golden brown, about 2-3 minutes.
2. Add the minced garlic to the saucepan and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Remove the saucepan from heat and season the sauce with salt and pepper to taste.
4. Toss the cooked pasta with the sage brown butter sauce until well coated.
5. Serve the pasta immediately, garnishing with additional sage leaves if desired.