Sage green becomes more than a tone of colour when I’m sitting next my pots of herbs, chilled glass in the hand. The problem is that however dramatic sage leaves look, it is not that easy to bring that same dramatic quality to the palate. I had a recollection of Maggie Beer writing about crisped sage leaves in a book she wrote with Stephanie Alexander about Tuscany, the pages of which I was flicking before you could say…. something quite drawn out as it took me a while to find it. The Tuscans like to put the leaves into some melted, or browned butter and then crisp them in olive oil. A light batter is another option, with an anchovy fillet between leaf and batter. They go very well with a glass of red, and in fact look and taste quite dramatic.