
Apple slices fried in sage butter is a prettier take on apple sauce traditionally serves with pork dishes and can stand as a side dish on its own. I find it goes well with roast chicken or even lamb as well. It adds colour, texture and a wonderful buttery bite to any plate.
The butter used here is not the burnt sage butter you would use on gnocchi. The butter gently cooks the sage leaves to draw out the flavour.
Ingredients
Two or three tart apples like Granny Smith
Knob of butter
A few fresh sage leaves
Hint of salt
A splash of sweet wine like Marsala or a dash of balsamic vinagar
Method
Core and slice the apples, leaving the skin on the rings. Discard the top and bottom bits with all the skin. Heat butter in a pan over medium heat and add the sage. Add the apple slices in a single layer – it is important that they all brown. Dust with a little salt.

Flip apples a few times to brown both sides. Finish with a splash of wine or vinegar if you want. Serve warm.