Sageleaf catering chef: Mark Wilby


“Try something special with a little help from Sageleaf”

Sageleaf recipes: Cocktail food, Canapes, Finger food and BBQ


Each month Sageleaf offers a free recipe for cooking cocktail/finger food to casual bbq marinades.


Lemon curd and strawberry tart


  • 4x medium lemons (zest and juice)
  • 175g unsalted butter
  • 5 eggs (59g)
  • 260g castor sugar


  • Place juice, zest, butter and sugar in pan and bring up to the boil
  • Pour onto whisked eggs and put back in pan slowly cook on low heat till starts to thicken, strain through sieve and cool.
  • Pipe into sweet tart case and place strawberry on top

Lemon tarts