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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.