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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.

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...

Broad bean and artichoke hotpot with saffron eggs


You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 2 small Spanish onions, cut into thin wedges 2 cloves garlic, thinly sliced 2 tsp cumin seeds 1 tsp hot Spanish paprika 1 tsp saffron threads 2 stalks each mint, flat-leaf parsley and 2 fresh bay leaves, tied in a bundle 1 litre (4 cups) vegetable stock or water 12 baby globe artichokes, trimmed, halved and placed in acidulated water (see note) 400 gm podded broad beans 1 tbsp white vinegar 4 eggs To serve: coarsely chopped mint and flat-leaf parsley To serve: shaved Manchego

Method

  • 01
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add spices (but only half the saffron) and cook, stirring, until fragrant, then add herbs, stock and artichokes and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat to low-medium and simmer for 20 minutes or until artichokes are just tender. Add broad beans to pan and simmer for 5 minutes or until just tender, then remove and discard herbs and season to taste.
  • 02
  • Bring 4 cups of water, vinegar and remaining saffron to a simmer and poach eggs for 3 minutes or until cooked to your liking.
  • 03
  • Divide broth, artichokes and broad beans among bowls, add a saffron-poached egg, scatter with mint, parsley and shaved Manchego and serve immediately.

Note If you can't find small globe artichokes, trim two large ones, remove choke and cut into eight pieces.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Good Spanish cava.

Featured in

Oct 2007

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