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Print Sage butter

This infused butter goes particularly well with ravioli, other pasta, or risotto. It's also lovely with grilled fish, melting on top of roasted vegetables or a pile of mashed potatoes, or just spread on bread.


  • Handful sage leaves
  • 2 tbsp butter


  1. Melt 2 tablespoons of butter in a shallow pan, add a handful of sage leaves and cook over a medium heat until the sage and butter brown slightly.
  2. The sage should be crisp but not burned. Remove from the heat and serve .
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