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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

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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.

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.

Apple in caramel with licorice and preserved lime ice-cream


You'll need

300 gm caster sugar 10 star anise 2 cloves 2 cinnamon quills 2 lemons, juice only 6 royal gala apples, peeled, cored and cut into 1cm dice 200 gm currant grapes, to serve   Licorice and preserved lime ice-cream 410 ml milk 100 gm soft black licorice, thinly sliced 290 ml pouring cream 4 egg yolks 75 gm caster sugar 25 gm finely diced preserved lime rind (see note)

Method

  • 01
  • For licorice and preserved lime ice-cream, combine 320ml milk and licorice in a small saucepan over low heat, stirring occasionally until licorice softens and melts (about 10 minutes). Transfer to a food processor or blender and purée, then pass through a fine sieve into a clean saucepan. Add remaining milk and 100ml cream and bring to the simmer over low heat. In a separate bowl, whisk egg yolks and sugar until pale (about 5 minutes), pour over licorice mixture, whisking continuously to combine, then return to pan. Cook, stirring continuously, until mixture starts to thicken and thickly coats the back of a wooden spoon (about 10 minutes). Remove from heat, strain through a fine sieve into a bowl placed over ice. When cool, stir in preserved lime rind and remaining cream, then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required. Makes about 3 cups.
  • 02
  • Combine sugar, spices and 120ml water in a saucepan and bring to a rolling boil over medium heat. Cook until a deep golden caramel colour (10-15 minutes), remove from heat and dip base of pan into a bowl of cold water for 30 seconds (this stops the caramel from cooking too far and tasting bitter). Carefully add lemon juice and 1 tbsp of water (mixture will spit, so stand back), add apple and cool, stirring once or twice to help break down caramel, to room temperature. Refrigerate for 1 hour. Add grapes and serve with licorice and preserved lime ice-cream.
Note Preserved limes are available from Middle Eastern grocers and The Essential Ingredient. Ben Shewry prefers to use Malouf’s Spice Mezza Preserved Limes with Cinnamon.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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