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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.

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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.

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

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

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.

Roast lamb loin with couscous and pumpkin


You'll need

  Lamb 2 rolled loins of lamb (about 600gm each) 1 tbsp thyme leaves 1 kg Japanese pumpkin, seeded and cut into 1cm wedges 2 tbsp olive oil 215 gm (1 cup) mhammas (see note) 2 tbsp currants 1 tsp ground cumin 3 anchovy fillets, finely chopped 2 cups firmly packed flat-leaf parsley leaves, coarsely chopped 2 green onions, finely chopped 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar   Yoghurt sauce ½ cup plain yoghurt ¼ cup firmly packed mint leaves, finely chopped 1 tbsp olive oil

Method

  • 01
  • Open up lamb loins on a work surface, sprinkle with thyme leaves and season to taste with sea salt and freshly ground black pepper, then re-roll and tie at 5cm intervals with kitchen string. Place lamb in a roasting pan with pumpkin, drizzle with olive oil, season to taste and cook at 200C for 20 minutes for medium rare, or until cooked to your liking, and pumpkin is tender. Remove and rest, covered loosely with foil for 10 minutes.
  • 02
  • Meanwhile, cook couscous in boiling salted water for 7 minutes or until soft, drain, then add currants and cumin and cool slightly. Add anchovies, parsley, green onion, extra-virgin olive oil and vinegar, season to taste and stir to combine.
  • 03
  • For yoghurt sauce place yoghurt in a small bowl, add mint and olive oil, season to taste, then stir to combine.
  • 04
  • Slice lamb into 2cm-thick slices and serve over couscous with pumpkin wedges, drizzle with yoghurt sauce.

Note Mhammas is a lightly toasted Tunisian couscous, larger than regular couscous but smaller than mograbieh (pearl couscous) and is available from Simon Johnson, The Essential Ingredient and other good delicatessens.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

2003 Jacob’s Creek Reeves Point Chardonnay.

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