Yotam Ottolenghi’s sage recipes
Sage is one of the more powerful herbs in the cook’s armoury, so it works brilliantly with other strong flavours
Elizabeth David, one of the great sages of food writing, was no fan of sage: “It deadens the food with its musty, dried-blood scent,” she wrote in Summer Cooking (Penguin, £9.99). Sage is a strong herb, true, so it can elicit a similarly strong response, but I’m pretty sure David was talking about dried sage, which can indeed be very powerful and musty. Fresh sage leaves, on the other hand, all felt-like and smooth, have a glorious, lemony scent and tend to enliven whatever they’re paired wit...
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