These Tuscan savoury delicacies are oh-so-crisp and pretty, and are a treat to nibble on with a glass of Prosecco in hand.

In a shallow bowl whisk together ½ cup flour with ½ cup water till you get a thickish paste. Heat 1/3 cup rapeseed/canola oil in a non-stick pan. Dip 10-12 large sage leaves in the batter and then let the batter drip off before placing flat in the pan. Flip over once crisp and golden. Remove once the other side is also crisp and golden. Drain on kitchen towel and sprinkle with sea salt before serving. 

Best served warm.