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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.

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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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Pork and veal cannelloni


Baking the sauce with wine and rosemary gives this sauce a real depth of flavour.

You'll need

2 tbsp extra-virgin olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 1 carrot, peeled and finely chopped 1 stalk celery, finely chopped 600 gm veal shoulder, cut into 6cm pieces 600 gm pork neck, cut into 6cm pieces 120 ml white wine 1 sprig rosemary, leaves picked 625 ml (2½ cups) tomato passata 1 qty fresh pasta 260 gm buffalo mozzarella, sliced   Besciamella 50 gm butter 50 gm plain flour 300 ml milk 50 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 160C. Heat olive oil in a heatproof casserole dish, add onion and garlic and sauté over medium heat for 5 minutes or until translucent, add carrot and celery and cook, stirring, for 3 minutes or until softened slightly. Add veal and pork, then add wine, rosemary and 250ml tomato passata. Cover and bake for 2½ hours or until meat is tender. Cool, remove meat and shred using two forks, then return meat to sauce and stir through.
  • 02
  • For besciamella, melt butter in a saucepan, sift in flour and stir over medium heat until smooth and starting to colour. Warm milk in a separate saucepan, then slowly whisk into flour mixture until combined. Stir over low heat for 5 minutes or until smooth and thick. Stir through parmesan and season to taste.
  • 03
  • Preheat oven to 180C. Cut pasta into sixteen 12cm squares and cook in boiling salted water for 1 minute. Drain and spoon 1/3 cup meat sauce along one edge of each piece of pasta and roll into cylinders. Spoon remaining passata into the base of a 25cm x 35cm roasting pan and top with cannelloni. Spoon over besciamella and top with mozzarella. Bake for 35-40 minutes or until golden. Serve with a green salad.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2007

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