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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

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

Eugenio Maiale: Cicerchiata


You'll need

500 gm plain flour, plus extra for dusting 5 eggs 60 gm caster sugar 100 ml olive oil For deep-frying: sunflower oil   Honey syrup 350 gm honey, preferably wildflower 100 gm natural almonds, roasted and coarsely chopped 2 lemons, finely grated rind only 1 tsp finely ground cinnamon

Method

  • 01
  • Place flour on a work surface and make a well in the centre. Add eggs, sugar and olive oil and mix in flour from sides with a fork until a dough forms, then knead by hand until dough is elastic (4-5 minutes). Alternatively, mix dough in food processor. Place in a bowl, cover with plastic wrap, set aside at room temperature for 1 hour.
  • 02
  • Preheat sunflower oil in a deep-fryer or deep-sided saucepan to 175C. Divide dough into five pieces. Working with one piece at a time, and keeping remaining pieces covered with plastic wrap, roll out to 1cm thick, cut into 1cm-wide strips. Roll each strip by hand to form a 1cm-diameter log. Cut each log into 1cm pieces, transfer to a lightly floured tray. Sprinkle with extra flour, repeat with remaining dough.
  • 03
  • Deep-fry dough in batches until golden (3-5 minutes). Remove with a metal slotted spoon, drain on absorbent paper, repeat with remaining dough.
  • 04
  • Meanwhile, for honey syrup, bring honey to the boil in a large saucepan, simmer over low heat until fragrant (5 minutes; be careful not to burn honey). Remove from heat, add almonds, lemon rind and cinnamon, stir through dough balls, then spoon mixture into a lightly oiled 3-litre-capacity heatproof wreath mould (see note). Press down with a wet spoon. Set overnight in refrigerator, then turn cicerchiata out on a platter and serve. Cicerchiata will keep in an airtight container at room temperature for 4 days.
Note Alternatively, you can use an oiled stainless-steel bowl with an oiled upturned glass in the centre.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Low-alcohol and slightly fizzy Moscato d’Asti.

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