Osso buco with fennel, orange and gremolata Got leftovers? Top slices of toasted Slow-cooked herb bread (see recipe on page 32) with reheated osso buco, scatter with a little torn fresh mozzarella, a generous grating of parmesan and a few basil leaves for an easy Sunday night dinner.
Hearty meat ragu with mixed mushrooms To make fried sage leaves, heat 2 Tbsp extra virgin olive oil in a small frying pan over a medium heat until hot. Fry 8 sage leaves at a time until crisp (about 3 seconds per side). Transfer to a plate lined with paper towel. Set aside for 5 minutes. Serve immediately.