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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.

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

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Salad of poached tuna, feta stuffed eggplant and beans


You'll need

2 200 gm tuna steaks 400 gm baby green beans, trimmed, blanched and refreshed in iced water 2 cups firmly packed rocket 50 gm pinenuts, roasted   Filled eggplants 2½ tbsp olive oil 4 Japanese eggplants, peeled, with stem end intact 100 gm feta, crumbled ¼ cup coarsely chopped flat-leaf parsley 2 lemons, finely grated rind only Pinch allspice   Rosemary vinaigrette 100 ml extra-virgin olive oil 3 chopped anchovy fillets 2 cloves of finely chopped garlic 100 ml red wine vinegar 1 tbsp finely chopped rosemary 3 bay leaves   Fresh tomato and caper relish 4 egg tomatoes, peeled, seeded and chopped 1 small Spanish onion, finely chopped 2 tsp baby capers 15 basil leaves, torn 4 anchovy fillets, finely chopped ¼ cup extra-virgin olive oil 2 tbsp lemon juice

Method

  • 01
  • For rosemary vinaigrette, place olive oil, anchovies and garlic in a saucepan and cook over low heat until lukewarm. Whisk in vinegar, 1½ tbsp water, rosemary and bay leaves, then simmer for 2 minutes. Remove from heat and cool until required. Makes about 200ml.
  • 02
  • For tomato and caper relish, combine tomatoes, onion, capers, basil and anchovy fillets in a bowl. Add olive oil and lemon juice, season to taste and toss to combine well.
  • 03
  • Half fill a wide saucepan with salted water and heat over low heat until 70C, add tuna and cook for 5 minutes, then remove tuna from pan, cool to room temperature. Cut into thin slices.
  • 04
  • Meanwhile, for filled eggplants, heat olive oil in a frying pan, add eggplant and cook over medium heat for 3-4 minutes or until soft and golden all over. Remove, drain on absorbent paper, then cut a pocket lengthways in each eggplant, leaving ends joined. Combine feta, parsley, lemon rind and allspice in a bowl, then divide stuffing among eggplant, place in a roasting pan and bake at 180C for 5 minutes or until heated through.
  • 05
  • Place tuna, beans, rocket and pinenuts in bowl. Add enough rosemary vinaigrette to just coat, then season to taste and toss well to combine. Divide salad and filled eggplant among bowls, top with a spoonful of tomato and caper relish and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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