Sage butter
Photography Photography by Aaron McLean.
INGREDIENTS
100g unsalted butter
fresh sage leaves
METHOD
Melt the butter gently in a small pan. When the foam has subsided and the milk has separated out, remove from the heat and sit for a few minutes. Skim off the foam and pour the fat through a sieve lined with a paper towel, leaving the milk behind. Set aside.
Heat the clarified butter over a medium heat, add the sage leaves and
cook for a few seconds until bright green and crisp.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.