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Comfort food and fun Easter eats feature in our collection of autumn recipes, featuring everything from an Italian Easter tart to carrot doughnuts with cream cheese glaze and brown sugar crumb and braised lamb with Jerusalem artichokes, carrots and cumin to breakfast curry with roti and poached egg.

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Italian Easter tart

"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.

Apple and cinnamon hot cross buns

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Minced pork tossed noodles (Zhajiang mian)


You'll need

80 ml (1/3 cup) vegetable oil 5 green onions, finely chopped, white and green parts separated 2 large cloves of garlic, finely chopped 300 gm minced pork 1 tsp white sugar, or to taste 500 gm fresh Shanghai noodles (see note) or udon noodles 1 Lebanese cucumber, seeds removed, cut into julienne   Brown bean sauce 2 tbsp brown bean sauce 1 tbsp hoisin sauce 1 tbsp Shaoxing wine 375 ml (1½ cups) chicken stock (plus extra to thin, if necessary)

Method

  • 01
  • For brown bean sauce, combine ingredients and mix well.
  • 02
  • Heat a wok over high heat and when hot, add oil, white part of green onion and garlic. Stirfry for 20 seconds, add pork and fry until meat turns white and separates. Add sauce, reduce heat to medium and simmer for 5-10 minutes (add another cup of stock if you prefer a thinner consistency). Season to taste with sea salt, ground black pepper and sugar.
  • 03
  • Meanwhile, cook noodles in boiling water for 3-4 minutes. Drain, rinse off excess starch, if necessary, add to wok with remaining green onion and toss through mince mixture. Serve topped with cucumber.
Note Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is especially helpful if you are cooking them ahead of time.

This dish is also referred to as minced pork with brown bean sauce. I prefer to call it Beijing noodles with Chinese ‘Bolognese’ sauce. A typical one-dish meal, it calls for brown bean sauce made from fermented soy beans and wheat flour. A reputable brand is Pun Chun. In essence, the dish is nothing more than cooked noodles tossed with this meat sauce, topped with crunchy shredded cucumber.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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