• Green pawpaw and avo salad with a tamarind and lime dressing
• The ultimate veggie burger
• Paper-wrapped roast chicken
• Roast chicken grown-up's version

Use sage in cooking

Sage is a herb most loved by the Italians, where it's a key flavouring in their great liver dishes and veal classics such as Saltimbocca alla Romana - thin slices of veal and Parma ham or prosciutto sandwiched together with a leaf or two of sage and sauteed in butter and wine.

You can also simply roll fresh sage leaves around an anchovy fillet, dip in a delicate batter and deep-fry.

Always use fresh leaves, the flowers or dried whole leaves, and alway sparingly.

Try it with venison, oily fish, mushrooms and pan-seared fruits such as apples, pears and nectarines.

Melt butter with a scattering of whole fresh leaves for the perfect sauce for three-cheese tortellini.

Chop a few leaves into a cheese souffle or slip one or two under your mozzarella toast.