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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.

Momofuku's steamed 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.

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Rillettes, bitter greens and poached egg salad with garlic vinaigrette


You'll need to begin this recipe a day ahead.

You'll need

  Salad ½ bunch chicory 2 bunches curly endive, leaves separated 4 eggs   Pork rillettes 800 gm pork belly, cut into 2cm pieces 125 ml (½ cup) dry white wine 1 clove garlic 2 sprigs thyme 1 cinnamon quill   Garlic vinaigrette 6 cloves garlic, peeled 1 tbsp Dijon mustard 2 tbsp red wine vinegar 160 ml extra-virgin olive oil 2 tsp brown sugar

Method

  • 01
  • For pork rillettes, place pork belly in a bowl and combine with 1 tbsp sea salt. Cover and refrigerate overnight. Preheat oven to 150C. Combine pork and remaining ingredients in a casserole and bake, covered, for 3 hours. Strain through a fine sieve, discard garlic, thyme stalks and cinnamon and reserve fat. Using two forks, shred meat and season to taste with freshly ground black pepper. Spoon meat into a sterilised jar, pour over reserved fat, cool and seal. Will keep, refrigerated, for up to 3 months.
  • 02
  • For garlic vinaigrette, combine garlic in a mortar with 2 tsp sea salt and, using a pestle, crush to a paste. Add mustard and whisk in vinegar and olive oil. Season to taste, then stir through sugar and set aside.
  • 03
  • Trim leaves from chicory and discard stalks. Wash chicory and endive leaves in cold water, then pat dry with a tea towel and tear coarsely.
  • 04
  • Fill a deep-sided frying pan with water and bring to a simmer over low heat. Gently break in eggs and poach for 3 minutes for soft yolks. Remove with a slotted spoon and dry on an absorbent paper-lined plate.
  • 05
  • Spoon desired amount of rillettes into a frying pan and cook over medium heat for 5 minutes until crisp. To serve, arrange leaves on plates, scatter with rillettes, top with poached eggs and drizzle with dressing.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jul 2007

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