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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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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.

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.

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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Minute steak sandwich with red wine vinegar onions


You'll need

4 thin Scotch fillet steaks (120gm each) 80 ml (1/3 cup) olive oil 1 garlic clove, finely chopped 1 tbsp finely chopped thyme 1 Spanish onion, thinly sliced crossways 75 ml aged red wine vinegar 50 ml red wine 50 ml beef stock 8 thick sourdough bread slices To serve: aïoli, thickly sliced tomato and rocket leaves To serve: store-bought tomato relish (optional)

Method

  • 01
  • Place steaks in a non-reactive dish. Combine 50ml olive oil, garlic and thyme in a jug, season to taste and pour over steaks, turning to coat evenly, cover and set aside at room temperature.
  • 02
  • Meanwhile, heat remaining olive oil in a frying pan, add onion slices in a single layer and cook, turning once, until golden (3-4 minutes each side). Pour over vinegar, wine and stock, season to taste and simmer until liquid is reduced to a glaze and onion is tender (4-5 minutes). Set aside and keep warm.
  • 03
  • Heat a large frying pan over high heat, add steaks and cook until brown and medium-rare (1 minute each side), remove from heat, season to taste and keep warm.
  • 04
  • Toast sourdough until light golden, spread four slices with aïoli, top with steak, tomato, rocket and red wine vinegar onions. Sandwich with remaining slices and serve immediately with tomato relish, if desired.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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