This is a very simple recipe for a snack that may or may not taste like fragrant Pringles made for the Gods…
While coriander is my favourite herb (controversial, I know), I also love sage.
I previously made a sage-infused gin which goes nicely in a gin and tonic.
However, this sage recipe is very easy and infinitely faster than making an infusion.
- Pick around 8 sage leaves per person (or more if they’re small or if you want to eat a lot).
- Fry them (potentially in batches) in salted butter on a high heat for about 2-3 minutes.
- The butter should be foaming but be careful not to burn it (remove it from the heat if this starts to happen).
- The leaves are ready when they’re crispy with tinges of brown colouring.
- Serve immediately and eat with your fingers (although you can use a fork or chopsticks if you prefer).
- Save the leftover butter to pour over food (like potatoes), perhaps if you have a meal after your martini and snack.