But what should you do if you still won't use up a bundle of sage in less than a week? The secret lies in one pantry staple you most certainly have on hand: olive oil. By coating your sage leaves ...

To a large skillet (I use a 10 or 12″), add the olive oil and heat it over medium heat. Once the oil has tiny bubbles, add in ...

What to buy: basil, begonia, chives, micro cilantro, Cuban oregano, dill, fennel fronds, lavender, micro mint, mint, ...

For the sage butter, chop the sage leaves finely ... Repeat with the remaining prosciutto slices and chicken breasts. Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped ...

Do put the time into caramelising the onions in this easy vegetable tart - the natural sweetness sets off the gruyère and sage beautifully. Preheat the oven to 190C/170C Fan/Gas 5. Put the olive ...