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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.

Chocolate Recipes for Easter

Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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.

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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.

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

Prawn risotto with sweet spring peas and treviso radicchio


You'll need

2 litres fish stock 125 gm butter, chopped 100 ml olive oil 3 small onions, finely chopped 3 cloves of garlic, thinly sliced 150 ml dry white wine 500 gm carnaroli or other risotto rice 1 kg green prawns, peeled, cleaned and halved widthways 320 gm podded peas 1 head of radicchio, trimmed, leaves separated, washed, dried and torn into bite-sized pieces To serve: extra-virgin olive oil

Method

  • 01
  • Place stock in a saucepan, bring to a simmer over medium heat and keep at a gentle simmer. Heat butter and olive oil in a large heavy-based saucepan, add onion and garlic and cook over low heat, stirring occasionally for 8 minutes or until soft. Add wine and simmer until almost evaporated. Add rice and cook for 2-3 minutes or until well coated in butter mixture. Add 1 cup hot stock and stir over medium heat until stock is absorbed. Add remaining stock, a cupful at a time, stirring frequently, allowing each addition to be absorbed before adding the next.
  • 02
  • Just before adding the last cupful of stock, stir in prawns, peas and remaining stock, then stir for another 5 minutes. Add radicchio and stir for 1-2 minutes or until just wilted, then season to taste with sea salt and freshly ground black pepper.
  • 03
  • Spoon risotto among bowls, drizzle with extra-virgin olive oil and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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