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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.

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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.

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

Veal with braised leek, pancetta and thyme


You'll need

60 ml (¼ cup) olive oil 100 gm flat pancetta, thinly sliced and cut into 2cm pieces 2 bunches baby leeks, trimmed, peeled and rinsed well 250 ml (1 cup) chicken stock 125 ml (½ cup) dry white wine ¼ cup (loosely packed) thyme leaves 400 gm kipfler potatoes 30 gm butter ¼ cup parsley, coarsely chopped 800 gm veal backstrap, cut into 4 pieces and flattened slightly with a meat mallet

Method

  • 01
  • Heat 1 tbsp oil in a frying pan over medium heat, add pancetta and cook for 2 minutes or until starting to colour. Add leeks and cook for 3 minutes or until starting to wilt, then add stock, wine and thyme and season to taste. Bring to the boil, then reduce heat and cook for 15 minutes or until leek is tender and sauce reduced.
  • 02
  • Cook potatoes in boiling salted water for 10 minutes or until tender. Drain, add butter and parsley and season to taste. Keep warm.
  • 03
  • Meanwhile, in a separate frying pan, heat remaining oil and cook veal, in batches, for 3 minutes each side or until just cooked through. Season to taste. Serve with leeks and potatoes.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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