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Autumn recipes

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.

Momofuku's steamed buns

Apple and cinnamon hot cross buns

The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

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Easter Baking Recipes

Dust off your mixing spoon, man your oven and have your eggs at the ready as we present some of our all-time favourite Easter baking recipes, from praline bread pudding to those all-important hot cross buns.

Oysters with mignonette and truffle crépinettes


You'll need

4 dozen oysters such as Sydney rock, freshly shucked   Mignonette 100 ml good-quality red wine vinegar 80 gm golden shallots, finely chopped   Truffle crépinettes 600 gm coarsely minced pork belly 2 tbsp truffle oil 8 thin slices of truffle (about 10gm) 120 gm caul fat, soaked in cold water for 1 hour, drained, then cut into 8 pieces (see note)

Method

  • 01
  • For mignonette, combine red wine vinegar and shallot in a non-reactive bowl. Cover with plastic wrap and refrigerate until required.
  • 02
  • For truffle crépinettes, combine pork belly and truffle oil in a large bowl, mixing well to combine. Season to taste. Divide mixture into 8 equal balls, then flatten slightly to form a patty. Place a truffle slice on each and wrap in a piece of caul fat, making sure it overlaps completely to seal. Heat a large non-stick frying pan over medium heat, add truffle crépinettes and cook, turning occasionally, until golden (8-10 minutes). Keep warm.
  • 03
  • Arrange 6 oysters around edges of plates and spoon a little mignonette over each. Place a crépinette in the centre and serve with extra mignonette to the side.
Note Caul fat, also known as crépine, is the lace-like fatty membrane that surrounds the intestines and stomach of cows, sheep and pigs. It melts while it cooks, so is a useful alternative to casing. Available from select butchers, it will need to be ordered ahead.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A dry Entre-Deux-Mers wine from Bordeaux or a blanc de blancs Champagne.

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