Sage butter

From issue #3.
Photography by Photography by Aaron McLean.


100g unsalted butter
fresh sage leaves


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.