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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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Apple and cinnamon hot cross buns

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Veal cutlets with coriander and grapefruit sauce and parsley, burghul and grapefruit salad


You'll need

90 gm (½ cup) burghul 2 grapefruit, segmented, plus juice of 1 grapefruit 3 cups loosely packed flat-leaf parsley leaves 1 bulb (400 gm) of fennel, trimmed and thinly sliced 4 green onions, thinly sliced 2 tbsp extra virgin olive oil 20 gm butter 4 (200 gm each) veal cutlets 2 tsp coriander seeds, coarsely crushed in a mortar, using a pestle

Method

  • 01
  • Place burghul in a bowl with 1 cup hot water and leave, covered, for 10 minutes.
  • 02
  • Place grapefruit segments, parsley, fennel, green onions and soaked burghul in a bowl, drizzle with 1 tbsp oil, then season to taste with sea salt and freshly ground black pepper and stir to combine.
  • 03
  • Heat butter and remaining oil in a large frying pan, add veal cutlets and cook over medium heat for 5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer veal to a plate and stand, loosely covered with foil, for 10 minutes.
  • 04
  • Meanwhile, add crushed coriander seeds to pan and cook over medium heat for 2 minutes. Add grapefruit juice, stir to combine and cook for another minute or until heated through. Season to taste.
  • 05
  • Serve cutlets immediately, drizzled with coriander and grapefruit sauce, with parsley, burghul and grapefruit salad to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2005 Gramps Shiraz.

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