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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

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.

Momofuku's steamed buns

Island of Chios mastic panna cotta with Greek doughnuts


You'll need

410 ml pouring cream 60 gm caster sugar 6 gm mastic, finely ground in a mortar and pestle (see note) 200 ml milk 2 gelatine leaves (gold strength), soaked in cold water To serve: Greek coffee soil (optional, see chocolate baklava) and honey   Macerated strawberries 250 gm fresh strawberries 175 ml pink sparkling wine 100 gm icing sugar   Greek doughnuts For deep frying: vegetable oil 160 gm plain flour Pinch of caster sugar 9 gm fresh yeast (see note)

Method

  • 01
  • Place cream in a bowl and set aside. Combine sugar, mastic and milk in a pan. Bring to the boil over medium heat, stirring to dissolve sugar and mastic. Reduce heat to low and cook gently for 15 minutes. Squeeze water from gelatine and add to milk mixture, stirring to dissolve gelatine, then strain through a fine sieve onto cream, stirring to combine. Cool slightly, then divide among 6 martini glasses. Refrigerate until set (3-4 hours).
  • 02
  • Meanwhile, for macerated strawberries, combine all ingredients in a heatproof bowl, cover with plastic wrap, place over saucepan of simmering water and cook until soft (1 hour). Cool, then refrigerate until chilled.
  • 03
  • For Greek doughnuts, preheat vegetable oil in a deep fryer to 180C. Combine flour, sugar and a pinch of salt in a large bowl. In a separate small bowl, dissolve yeast in 160ml lukewarm water, then add to flour mixture and stir with a fork until smooth. Cover with plastic wrap and stand in a warm place until double in size (1½-2 hours). Use your hands to squeeze golf ball-sized doughnuts straight into the deep fryer in batches (be careful as hot oil may splash), and cook until golden (5-6 minutes). Drain on absorbent paper, then serve immediately scattered with coffee soil with panna cotta topped with macerated strawberries and honey to the side.
Note Mastic is available in 2gm sachets from Herbie's Spices or at Middle-Eastern and Greek delicatessens. You can substitute dry yeast for fresh, just use half the quantity.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Must be rosé. I like the balance of red fruits and cinnamon in the Gosset Grand Rosé NV, Ay, France.

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