Drop 6 sage leaves, one at a time, into the oil, and fry for 20 to 30 seconds. Remove with a slotted spoon, drain, and pat dry on a paper towel. Set aside. Repeat in batches with the remaining leaves.

Garnish with the fried sage leaves and sprinkle over a little cheese. If you don’t feel very confident forming the ravioli all at once, divide the pasta into eight portions at the beginning and ...

The gnocchi is potato-free, which makes it super speedy to prepare. Serve with crispy-fried sage leaves to make this dish extra-special. For this recipe you will need a large piping bag fitted ...

Use a slotted spoon to remove leaves from oil. Transfer to a paper ... spoon over any excess sauce and garnish with fried sage and black pepper.

Served with hot and crispy garlic bread. Add sage leaves for aroma, take them out from pan once fried and keep aside. 5. Add milk, cloves of garlic, lemon zest and fresh sage leaves in the pan. 6.

Serve in warmed bowls, topped with fried sage leaves and shards of crisp-grilled bacon, if you like. Finish with a generous grinding of pepper.