Last night’s dinner was simple and divine – Pumpkin & pine nut stuffed fiorelli with a butter, lemon and sage sauce.


Of course,  I did not make the Pumpkin Fiorelli myself – I have my lovely friends at Waitrose to thank for the shortcut 😉

This was my first time cooking with fresh sage and I loved the strong, invigorating smell that wafted through my kitchen as soon as the leaves were plucked.


Making the sauce could not have been simpler. Melt butter, infuse with sage leaves, add fresh lemon juice and stir.