THIS week, it's a sage theme. There are three types of sage, one has grey-green leaves, another has purple and another white-green leaves.

Look for the leaves with no discolouration and a vibrant aroma as they will have the most flavour.

This recipe for crispy sage potatoes with fried eggs (serves 4) is great for breakfast or brunch and very quick and easy to make.

You need 4 tblsp olive oil, 1 kg potatoes, peeled and chopped into 2inch cubes, half tsp dried chilli flakes, sea salt and cracked black pepper, 12 sage leaves, four eggs and Worcestershire sauce to serve.

Part boil the potatoes, leaving them still a little firm and drain well. Heat the olive oil in a large non stick frying pan over a medium heat, add the potatoes, chilli salt and pepper and cook for 5 mins. Then add sage leaves and cook for a further 5 mins making sure you toss everything together until the potatoes are nice and golden.

Move the potatoes slightly to the side of the pan and crack the eggs into the middle, cook for 3-4 mins or until the eggs are just set. Finally, drizzle with Worcestershire sauce and serve.

To make roasted sage and pancetta mushrooms for four, you need eight good-sized field mushrooms, 10 unpeeled garlic cloves, 60ml good olive oil, sea salt and fresh black pepper, 400g ricotta, four slices pancetta and one roughly torn handful of sage leaves.

Another simple but delicious recipe in our sage theme. Prepare by pre-heating oven to 220°C / Gas 5. Place the mushrooms and garlic on a baking tray, drizzle with the oil and sprinkle with salt and pepper. Roast for 10 mins and then top with the ricotta, pancetta and sage. Roast for another 10mins or until the ricotta and pancetta are golden.

This roasted cauliflower, sage and almond risotto serves four.

You need 500g cauliflower, trimmed and chopped into small pieces, 2 tablespoons olive oil, sea salt and fresh black pepper, 50g chopped almonds, handful sage leaves, 1 litres chicken or veg stock, 60g butter, 2 shallots finely chopped, 300g arborio rice, 125ml dry sherry, 40g finely grated parmesan and100g taleggio cheese or any other strong flavoured cheese.

Begin by pre heating oven to 220ºC/Gas 5. Place cauliflower, oil, salt and pepper on baking tray and toss to coat. Roast for 15 mins, add the almonds and half the sage and roast for a further 5-8 mins or until crisp and golden, set aside. Place the stock in a saucepan over a medium heat and bring to a simmer. Melt the butter in a large heavy bottomed saucepan over a medium heat, add the shallots and cook until soft. Chop the remaining sage and add to the pan with the rice and sherry. Stir the mixture for 2mins or until the sherry has just absorbed.

Now to the stock, gradually add it, a ladle at a time all the while stirring. Continue for 25-30 mins or until the stock is absorbed and the rice is just done, stir through the parmesan, salt and pepper and divide between four serving bowls. Finally, top with a little taleggio cheese and the cauliflower mixture.