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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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Momofuku's steamed buns

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Kedgeree


You'll need

200 gm (1 cup) basmati rice 500 ml (2 cups) milk 2 fresh bay leaves 600 gm smoked haddock (see note) 4 eggs, at room temperature 40 gm butter, coarsely chopped 2 tsp mild curry powder (see note) 1 onion, finely chopped 1 clove of garlic, finely chopped 1 tsp finely grated ginger ¼ cup finely chopped flat-leaf parsley To serve: lemon wedges and mango chutney

Method

  • 01
  • Combine rice, 1 cup water and 1 tsp sea salt in a heavy-based saucepan and bring to the boil over medium heat. Stir, cover, reduce heat to low and simmer gently until water has been absorbed and rice is cooked through (about 15 minutes). Remove from heat, cool completely, then fluff grains using a fork.
  • 02
  • Bring milk, bay leaves and 2 cups of water to the boil in a saucepan over medium heat. Reduce heat to low, add fish and simmer until fish flakes easily (10 minutes). Cool in liquid, remove and coarsely flake, discarding skin and bones. Reserve 1 cup of poaching liquid.
  • 03
  • Meanwhile, place eggs in a saucepan, cover with cold water, bring to the boil and cook for 4 minutes. Drain, refresh under cold running water, peel, thinly slice and set aside.
  • 04
  • Melt butter in a frying pan over medium heat, add curry, onion, garlic and ginger and sauté until onion is soft (about 5 minutes). Add rice and fish, stirring to combine, and cook until heated through (about 3 minutes). Add poaching liquid, egg and parsley, stirring to combine, and cook until eggs are warm (about 2 minutes). Season to taste with sea salt and freshly ground black pepper. Serve with lemon and chutney to the side.
Note Smoked haddock is available from fishmongers. If unavailable, substitute with other smoked fish. We’ve used Herbie’s Spices mild curry powder.

“At the thought of a kedgeree made with smoked haddock and plenty of hard-boiled eggs,” writes Elizabeth David in Spices, Salt and Aromatics in the English Kitchen, “English eyes grow dreamy and the smell of an English country house dining room at breakfast time… comes back to tease and tantalise.”

File this one under fusion gone horribly right. Like curry, mulligatawny, Worcester sauce and a slew of other English foods, kedgeree was born of England’s colonisation of India. Traditionally a breakfast dish, it equally satisfies the Victorian love of fish (and smoked fish) and eggs for breakfast and the Bombay breakfaster’s need for a solid and tasty meal that combines carbs and protein in a way that sets one up for a day’s labour. The Hindi dish khichri, kedgeree’s precursor, is recorded recognisably in references dating back to the 14th century, according to The Oxford Companion to Food: “Hobson-Jobson quotes the Arab trader Ibn Batuta (1340): ‘the munj [mung beans or lentils] is boiled with rice, then buttered and eaten.’”

The introduction of flaked or smoked fish is thought to have been a British take on the originally vegetarian dish, and when the dish left the subcontinent it also seems to have lost its leguminous component, the fish becoming the sole protein.

It’s rarely seen at breakfast nowadays – brunch at a pinch – and more often graces lunch or even supper spreads. Variations stretch from those that embrace the dish’s subcontinental origins and include rich (and sometimes hot) spicing, reinstate the legumes, and garnish with coriander, chilli and fried onion, to the more genteel, English-country-garden versions, which tend to swap chives, cress or parsley for coriander, play down the curry flavours, keeping spicing to mace and bay, and play up the butter and hard-boiled eggs. Richer versions, too, include the addition of cream or, as we have in this recipe, the milk used to poach the smoked fish.

It’s worth noting that in presenting their take on kedgeree on TV’s Two Fat Ladies, Clarissa Dickson Wright and the late Jennifer Paterson – kedgeree lovers of the first order – maintained that the apocryphal Colonel’s maid who brought the dish back to England sans lentils struck a winning blow against vegetarians in doing so: “Hurrah! Get rid of all lentils,” said Dickson Wright. “You’ve no idea how randy they make vegetarians.”

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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