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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.

Artichokes with prosciutto


You'll need

3 globe artichokes (see note) 1 lemon, juice only 125 ml (½ cup) white wine vinegar 6 thin slices of prosciutto 2 tbsp olive oil 10 gm (2 tbsp) finely grated parmesan

Method

  • 01
  • Peel away the first few layers of the artichokes’ hard outer leaves until you reach the pale inner leaves, then trim tops. Trim stalk, removing all green outer skin. Quarter artichoke hearts and place in a bowl with lemon juice and enough cold water to cover.
  • 02
  • Meanwhile, bring vinegar, 1 tbsp sea salt and 1 litre water to the boil in a large pan. Drain artichoke, discarding lemon water, add to vinegar water and simmer until stalks are tender (10-12 minutes). Drain and cool.
  • 03
  • Preheat oven to 200C. Halve prosciutto lengthways and wrap one piece around each artichoke quarter. Place artichokes on a baking tray, then drizzle with olive oil, scatter over parmesan and bake until golden brown (12-15 minutes). Serve with silverbeet patties.
Note If unavailable, substitute globe artichokes with artichokes in brine and omit step 1.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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