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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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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

Red leaf salad with radish, buffalo mozzarella fritters and anchovy sauce


You'll need

  Salad 1 head of radicchio, outer leaves discarded, leaves coarsely torn 2 heads of pink witlof, leaves separated 3 radishes 80 gm Ligurian olives, or other small black olives, pitted To serve: flat-leaf parsley and purple basil leaves   Anchovy sauce 50 gm tin anchovies, drained, oil reserved 1 tbsp lemon juice 1 small clove of garlic, finely chopped 2 tbsp olive oil   Mozzarella fritters 120 gm (2 cups) breadcrumbs made from day-old sourdough bread 2 tbsp coarsely chopped flat-leaf parsley, plus extra leaves, to serve 2 tbsp coarsely chopped basil 1 tsp finely grated lemon rind 4 (110gm each) buffalo mozzarella each torn into 4 pieces For dusting: plain flour, seasoned to taste 1 egg, lightly beaten For shallow-frying: olive oil

Method

  • 01
  • For anchovy sauce, process anchovies, lemon juice and garlic in the bowl of a small food processor until smooth. Add reserved oil and olive oil, drop by drop at first, then in a slow steady stream until mixture is thick and emulsified. Add 1 tbsp boiling water, season to taste with freshly ground black pepper and combine well. Makes about ¼ cup.
  • 02
  • For mozzarella fritters, place breadcrumbs, herbs and lemon rind in a bowl, season to taste with sea salt and ground black pepper and combine well. Dust torn mozzarella in seasoned flour, shaking off excess, then in beaten egg, allowing excess to drain off and coat in breadcrumb mixture, pressing crumbs to adhere. Place on a baking paper-lined tray and refrigerate until just before serving.
  • 03
  • Using a mandolin or sharp knife, cut radishes as thinly as possible, then place in a bowl of iced water and refrigerate until ready to serve. Place radicchio, red witlof and drained radish in a bowl and toss to combine well. Divide salad among bowls, then scatter with olives.
  • 04
  • Heat 1cm olive oil in a heavy-based frying pan and cook mozzarella fritters, in batches, over medium-high heat, for 2-3 minutes or until crisp and golden. Drain on absorbent paper, then scatter fritters and parsley and purple basil leaves over salads, drizzle with anchovy sauce and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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