It is much more prevalent in European and Latin cooking, though, so every home chef should know how to use it. Read more: Red ...

Add garlic and sage and cook until sausage is browned, stirring occasionally. Add tomatoes, stir and reduce the heat to medium-low. Cook until sauce is thick and glossy, 10 to 15 minutes.

Sage goes well with pork, beef, duck and chicken recipes, and fatty meats in particular. In Italy it is commonly chopped, mixed with melted butter and served stirred into pasta or gnocchi.

Melt butter in a skillet over medium heat. Add chicken breasts and press 2 sage leaves into each one. Cook 4 minutes, then flip and cook 4 minutes more, or until chicken breast is no longer pink ...

The addition of sage gives a lovely flavour ... bring to the boil and cook until the potatoes are tender, but not falling apart. Drain, allow to cool slightly, then remove the skins.

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