SAGE WISDOM

Fresh sage leaves are wonderful, especially when served crispy atop your favourite meals

Sage is a great all- year round herb. It grows well in pots although will take a few years to mature from seed. The only trick with growing sage is being careful not to over water it. Sage has also been lauded for centuries for its health properties; it is naturally antimicrobial, anticatarrhal ( helps with mucus congestion) and anti-inflammatory — all properties that are of particular benefit during cold and flu season. Enjoy the sweet, yet slightly bitter touch of fresh sage leaves with one of these easy recipes.

Crispy sage fried eggs

Serves 1 1 tsp butter

1 Tbsp olive oil 2 free-range eggs, fresh 1 small bunch fresh sage 1 serving toast

1 Heat the oil and butter in a frying pan until it starts to bubble slightly. 2 Add the sage leaves and as they start to crisp, move them aside and carefully add the eggs. Swirl and tilt the pan, and with a tablespoon, lift the oil from the pan and pour over the edge of the eggs, to help get a crisp edge.

3 Cook until the yolk is cooked through to your liking, then season and serve on toast.

Browned butter and sage spaghetti

Serves 1 Pangritata are basically crisp-fried breadcrumbs, which pair extremely well with pasta dishes. For the sauce

¾ cup fresh breadcrumbs

1 Tbsp olive oil

1 tsp chilli flakes

1 Tbsp sage, chopped

1 large garlic clove, finely chopped For the pasta

1 serving spaghetti, cooked until al dente

1 Tbsp butter

1 small bunch sage leaf, roughly chopped

½ tsp chilli flakes

1 garlic clove, crushed 1 For the sauce: Heat the oil in a frying pan, add the breadcrumbs, and as they begin to crisp and toast, add the chilli, sage, and garlic. Fry until richly golden, then set aside.

2 For the pasta: Heat the butter in a frying pan until it starts to brown and caramelise — you will see small flecks. Add the sage and allow the leaves to crisp slightly. Add the chilli and garlic, season well, then mix to combine. Add the drained spaghetti, and toss well to combine. Heat through, then serve with parmesan and pangritata. — Recipe by Delaney Mes

Sage, silverbeet and blue goat's cheese tart

Serves 4 PASTRY ¼ tsp salt

250g flour

100g butter, cubed 1 egg

50g blue goat's cheese 50ml water, iced FILLING 5 eggs 1 bunch silverbeet (about 3 cups) chopped 1 cup cream

1 cup milk

1 sprinkle ground nutmeg

100g blue goat's cheese

12 sage leaves 1 To make the pastry, sift the flour and salt together. Using your fingertips, rub in the butter until the texture resembles crumbs. Rub in the cheese.

2 Whisk the egg and water together. Make a well in the flour and add. Mix gently and quickly until the dough forms, then wrap and rest in the fridge until ready to use. 3 Preheat oven to 180C. Grease a 24cm loosebottomed flan tin. Roll out the pastry and line. Bake blind for 10 minutes.

4 Blanch the silverbeet, press in a sieve to remove any water then place in a bowl. Add the remaining ingredients except for the sage and pour into the pastry shell. Top with the sage leaves and bake for approximately 30 minutes or until golden and firm. — Recipe by Amanda Laird