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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

Chocolate and almond millefeuille

This layered dessert is deceptively light, despite the creamy chocolate filling. It would also be beautiful with raspberries scattered over the chocolate creme for a burst of freshness.

Grilled mahi mahi with baby vegetable escabeche


You'll need

¾ cup olive oil 1 tbsp mixed dried herbs such as fennel, thyme, dill and crumbled dry bay leaf 4 120gm pieces of mahi mahi or other firm white-fleshed fish fillets   Baby vegetable escabeche 8 baby artichokes 2 lemons 8 baby golden beetroot or beetroot, trimmed 4 cloves of garlic, lightly bruised 1 fresh green jalapeño chilli, seeded and cut into thin strips 2 fresh bay leaves 3 sprigs of dried oregano 3 sprigs of thyme ¼ tsp black peppercorns ¼ tsp coriander seeds 8 bulbs of baby fennel, trimmed 180 gm pearl onions 12 baby carrots (about 1 bunch), trimmed and peeled ½ cup red or white wine vinegar 250 ml dry white wine

Method

  • 01
  • Combine ¼ cup olive oil and dried herbs in a flat glass or ceramic dish, add mahi mahi and turn to coat, then cover and refrigerate for 20 minutes.
  • 02
  • For baby vegetable escabeche, snap off tough outer leaves from artichokes and trim one-third from tops. Peel and trim stems, then place in a bowl of water with juice of 1 lemon.
  • 03
  • Cook beetroot in a saucepan of simmering water for 10 minutes or until tender, drain, cool slightly, then peel.
  • 04
  • Place artichokes in a saucepan with enough water to cover, then bring to the boil and cook for 5 minutes or until tender when pierced with a knife.
  • 05
  • Heat ¼ cup olive oil in a frying pan, add garlic and cook over medium heat until fragrant. Add chilli, herbs, spices and 2 tsp salt, or to taste and stir for 1 minute or until fragrant. Add fennel, onions and carrots and cook for 3 minutes, then add cooked artichokes and beetroot, remaining olive oil, vinegar and wine and simmer for 5 minutes or until vegetables are tender.
  • 06
  • Season fish to taste with sea salt and freshly ground black pepper, then char-grill or barbecue for 4-5 minutes on each side or until just tender. Serve fish immediately with escabeche vegetables and broth.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

The explosion of slightly sour tastes in this dish call for an equally explosive young wine such as a Marlborough sauvignon blanc.

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