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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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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

Walnut, chestnut and pancetta salad


You'll need

400 gm fresh chestnuts ½ ficelle, cut into 5mm thick slices 1 clove of garlic, bruised 40 gm butter, melted 150 gm pancetta, finely chopped ½ tsp fennel seeds 100 gm walnut halves 1 celery heart, thinly sliced widthways 2 red or yellow witlof, trimmed and leaves separated 2 heads of baby endive, trimmed, washed, dried and torn ¼ cup walnut oil 1½ tbsp aged red wine vinegar

Method

  • 01
  • Cut a cross into the top of each chestnut, then place in a hot char-grill pan and cook, turning, for 10-15 minutes over medium heat or until skins are burst and charred, and flesh soft. Cool slightly, but while still hot, peel away shells, then skin.
  • 02
  • Rub bread slices on one side with garlic, brush lightly on both sides with butter, then toast both sides under a hot grill until golden.
  • 03
  • Heat a heavy-based frying pan until hot, add pancetta and cook, tossing over high heat for 5 minutes or until golden. Add fennel seeds, walnuts and chestnuts and cook, tossing until lightly toasted.
  • 04
  • Place celery heart, witlof and endive in a large bowl, then scatter with chestnuts and walnut mixture. In another bowl, whisk together oil and vinegar, season to taste with sea salt and freshly ground black pepper, drizzle with dressing and toss gently to combine. Divide salad among bowls and serve immediately with croûtons.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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