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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 + 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.

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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.

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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.

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

Sicilian-style steak with grilled artichokes and lemon mayonnaise


You'll need

100 ml olive oil 75 gm (1½ cups) breadcrumbs, coarsely torn from day-old Italian-style bread 2 cloves of garlic, thinly sliced widthways 3 anchovy fillets, finely chopped 2 tbsp capers 1 egg tomato, seeded and finely chopped 4 globe artichokes 4 250 gm sirloin steaks (about 5cm thick), trimmed and at room temperature 2 tbsp coarsely chopped flat-leaf parsley   Lemon mayonniase 2 egg yolks 1 tsp Dijon mustard 200 ml light olive oil 1 lemon, juiced (plus extra, for acidulated water)

Method

  • 01
  • For lemon mayonnaise, whisk egg yolks and mustard until well combined, then gradually add oil, drop by drop at first, until emulsified, then in a thin stream until thick. Whisk in lemon juice, then season to taste. Cover closely with plastic wrap and refrigerate until needed. Makes about 1 cup.
  • 02
  • Heat olive oil in a small frying pan, add breadcrumbs and stir over medium heat for 2 minutes or until golden. Drain through a sieve placed over a bowl and reserve oil, then drain crumbs on absorbent paper.
  • 03
  • Return 2½ tbsp reserved oil to pan, add garlic and anchovies and cook until fragrant, add capers and tomato, combine well, then remove from heat.
  • 04
  • Trim artichoke stems to 4cm, then snap off tough outer leaves until you reach tender pale leaves. Peel stems with a vegetable peeler, then cut artichokes in half. Using a small spoon, remove choke, then place in acidulated water. Drain artichokes, pat dry, then brush with a little remaining reserved oil and season to taste. Char-grill artichokes, cut-side down first, for 2 minutes on each side, then transfer to an oven tray and roast at 190C for 10 minutes or until tender.
  • 05
  • Meanwhile, brush steaks with reserved oil and char-grill for 3 minutes on each side for medium rare or until cooked to your liking, then leave in a warm place for 5 minutes.
  • 06
  • Cut steaks on the diagonal into 1cm-thick slices and divide among plates. Stir parsley and breadcrumbs into tomato mixture and spoon over steaks. Serve with grilled artichoke to the side and lemon mayonnaise passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-flavoured, oak-matured Clare or Barossa Valley semillon.

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