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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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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

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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Verjuice-poached chicken and baby leaves with basil salad cream


You'll need

750 ml verjuice or dry white wine 2 fresh bay leaves 4 black peppercorns 3 sprigs thyme 3 sprigs flat-leaf parsley 3 chicken breast fillets 100 gm baby endive leaves 100 gm baby rocket leaves 1 baby cos lettuce, trimmed, washed, dried and torn into bite-sized pieces 2 tbsp extra-virgin olive oil 2 tsp white wine vinegar 1 avocado, halved, seeded, peeled and cut into 1cm-thick slices   Basil salad cream ½ cup pouring cream 1/3 cup sour cream 1 tsp Dijon mustard 1 tsp lemon juice, or to taste ¼ cup coarsely chopped basil

Method

  • 01
  • Place verjuice, bay leaves, peppercorns and herbs in a large, deep frying pan and bring to the boil, then simmer for 3 minutes. Add chicken and simmer over very low heat for 10 minutes or until chicken is just tender. Remove pan from heat and stand, covered, for 12 minutes. Remove chicken with a slotted spoon, discard cooking liquid, then cool slightly and tear into bite-sized pieces.
  • 02
  • For basil salad cream, combine creams, mustard and lemon juice in a small bowl, season to taste and whisk to combine. Cover closely with plastic wrap and refrigerate until required. Just before serving, stir in chopped basil. Makes about ¾ cup.
  • 03
  • Place salad leaves in a large, shallow bowl or on a large plate, add olive oil and vinegar, season to taste and toss to combine, then top with avocado and chicken. Drizzle with a little basil salad cream and serve, with remaining basil salad cream passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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