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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.

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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.

Momofuku's steamed buns

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Tuna and artichoke salad Nicoise


You'll need

350 gm baby green beans, topped 3 300gm tuna steaks (about 2.5cm thick), halved 250 gm truss cherry tomatoes, separated 1 butter lettuce, trimmed, leaves separated, washed and dried 150 gm preserved artichoke hearts in olive oil, drained, quartered 1 tbsp small capers 60 gm small black olives 3 hard-boiled eggs, quartered 3 anchovy fillets, halved lengthways   Dressing 100 ml olive oil ½ clove of garlic, finely chopped ¼ cup firmly packed basil leaves 1½ tbsp aged white wine vinegar

Method

  • 01
  • For dressing, process oil, garlic and basil in a small food processor until very finely chopped, then, just before serving, whisk in vinegar and season to taste with sea salt and freshly ground black pepper.
  • 02
  • Cook green beans in boiling salted water until almost tender, then drain. Refresh in iced water and drain again.
  • 03
  • Brush tuna steaks lightly on both sides with oil. Heat a heavy-based griddle or frying pan until very hot and cook tuna, in batches, for 1½ minutes on each side for medium-rare or until cooked to your liking. Remove tuna from pan and cool slightly. Add tomatoes to same pan, cover with a lid and, shaking pan occasionally, cook for 2-3 minutes or until tomatoes are just soft and the skins have burst.
  • 04
  • Toss green beans with 2 tbsp dressing. Place lettuce leaves over the base of 6 shallow bowls, then top with green beans, cooked tomatoes, artichokes, capers, olives and egg quarters. Place tuna pieces over salad with anchovies, drizzle with remaining dressing and serve immediately.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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