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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.

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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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Affettato Piacentino


You'll need

4 anchovy fillets, thinly sliced 200 gm butter, softened 300 gm piece of aged, mild Italian salami 200 gm thinly sliced coppa or prosciutto   Torta fritta 125 ml (½ cup) lukewarm milk 30 gm fresh yeast (see note) 500 gm plain flour 80 ml (1/3 cup) olive oil For deep frying: sunflower oil

Method

  • 01
  • For torta fritta, combine milk, yeast and ½ cup lukewarm water in a bowl, and stand until bubbly (8-10 minutes). Place flour in a bowl and, using a wooden spoon, stir in the yeast mixture. Add olive oil and 2 tsp sea salt and stir to combine. Knead the rough dough in the bowl until smooth and elastic (8-10 minutes). Place into a lightly oiled bowl, cover with plastic wrap and stand at room temperature until doubled in size (1-2½ hours). Using a pasta machine roll dough to 2mm thick and cut into 5cm rough squares. Preheat sunflower oil in a deep fryer or large deep saucepan to 160C. Deep-fry squares, in batches, turning once, until golden (2-4 minutes). Drain well on absorbent paper, season with sea salt and keep warm in the oven while frying remaining squares.
  • 02
  • Meanwhile, beat anchovies and butter together. Stand for ½ hour at room temperature.
  • 03
  • Slice salami thickly, lay on a serving platter with the coppa and serve with hot torta fritta and anchovy butter.
Note Fresh yeast is available from health food stores and select delicatessens.

“Eating salumi and torta fritta or Italian bread with anchovy butter is one of the oldest traditions in the Piacenza valley. This favourite antipasto is served in osterias across the province with gutturnio, the local wine – a naturally sparkling red.”

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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