Rick Stein’s cosy, autumnal squash risotto is made all the more delicious with homemade vegetable stock, plenty of Parmesan and a crispy sage leaf garnish. For the stock, wash and roughly chop ...
Sage was often used as a dried herb in recipes but now it is readily available fresh and is simple to grow. It comes with either grey or purple leaves – they both taste the same. Place the bacon ...