Sage has always been one of the great healing herbs: its name comes from the Latin salvere (to save).
Its culinary use is largely despised by the French, but much favoured by the British and Italians. It is a very strongly flavoured herb, so has to be used with caution. It's delicious in stuffings for all poultry and pork and especially good in pork sausages.It is easy to grow, though as with mint there are many varieties. I grow the broad leaf sage. This is a herb that does dry well, without losing much flavour at all.
This clever recipe uses the principles of making lasagne and adapts these to cannelloni, using no-soak lasagne, minced pork and bechamel.
With its porcini mushroom and bacon stuffing and unctuous Marsala sauce, this elegant recipe is perfect for entertaining and, although it looks super-luxurious, it's actually quick and easy to cook.
Plenty of Italian influence in this wonderfully ingenious recipe…as we all know, ham and cheese are made for each other, so simply add polenta for a quick and easy supper dish.
These are essentially pork meatballs, baked in the oven. Another cheap and easy supper dish, they are given a tasty twist with the addition of apple sauce, the perfect accompaniment to any pork dish.
Easy to make, these wonderful savoury scones will vanish in seconds! Although it may sound unusual to add Roquefort, potato and sage to scones, it actually works really well.