Sage and cider (apple) just seem to go hand in hand with pork. This dish is so full of flavour and so easy! The cream elevates it to company status. We like to serve Elsie’s Potatoes alongside to soak up every bit of the cream…

Creamy Mustard Sauce and Brown Butter Sage Leaves compliment the mild flavoured pork. Sauce and sear in the same cast iron skillet to gently infuse the pork with sage.

We have cooked with wine before but never with gin! This very soft and buttery sauce is drizzled around the crispy chicken rather than on top of it. Meyer lemons are sweeter; if that can be said about a lemon.

Light, little pillows of dough make Italian dumplings or Gnocchi; which are usually served as the first course to contain hot food (prime or primo) in a traditional Italian meal. The prime or primo is not the main event, it is more like a hot…

Brown Butter is a warm sauce used in French and Italian cooking. Butter is slowly cooked over low heat until the milk solids separate and start to brown. The sauce is wonderful tossed with pasta, drizzled over fish and/or vegetables.

We enjoy sage from the garden all year long. We’ve had great success freezing fresh sage leaves; wash, let dry completely and freeze in Zip Lock bags. Remove from the freezer just before using and proceed with whatever recipe you are making.

The taste of sage, fontina and prosciutto are key to Saltimbocca, which literally means “jump in the mouth” with flavour. A delicious zero carb entree.

Buy a really good quality ravioli from a specialty market and this dish comes together in minutes. Ravioli has been around since the 14th Century, served with tomato or cream sauces, broth or butter.