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Slow-roasted pork loin stuffed with sage, suet, and breadcrumbs, served with creamy mashed potatoes and buttered spring greens.
Handmade pasta served with lamb chops stuffed and wrapped in Serrano ham and sage, then pan-fried to perfection.
Pork fillet stuffed with figs and sage, served alongside cannellini beans in tomato sauce and creamy garlic scallop potatoes.
Chicken breasts flattened into escalopes, breaded with sage, fried until golden, and served with a zesty lemon butter and salad.