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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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Easter + chocolate: it just makes sense. So, in celebration of the annual cocoa frenzy we’ve put together a collection of our hottest chocolate recipes. You’re welcome.

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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.

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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.

Momofuku's steamed buns

Salt-crust duck with saba


Inspired by Mario Batali's recipe in Molto Italiano.

You'll need

1 (about 1.8kg) duck 1 bunch sage leaves 2 kg coarse rock salt 4 eggwhites To serve: saba (see note) 200 gm wild rocket 2 radicchio, rinsed and finely shredded   Roast potatoes 1 kg Desiree potatoes, washed 60 ml (¼ cup) olive oil

Method

  • 01
  • Rinse the cavity of the duck and dry with absorbent paper. Season cavity with sea salt and freshly ground black pepper and place sage inside. Tie legs together with kitchen twine.
  • 02
  • Preheat oven to 220C. Place enough salt in the base of a roasting pan, just large enough to hold the duck, to form a 2cm base and place duck on top. Whisk eggwhites to a light froth and combine with remaining salt. Cover duck completely with salt mixture. Roast duck for 1½ hours, then remove and rest for 10 minutes.
  • 03
  • Meanwhile, halve potatoes lengthways, slice into 1cm-thick slices and combine with olive oil in a roasting pan. Season to taste. Roast for 50-60 minutes or until golden and crisp.
  • 04
  • Carefully remove salt crust and brush any remaining salt from duck with a pastry brush. Remove skin and discard. Coarsely shred duck and serve drizzled with saba and combined rocket and radicchio and roast potatoes to the side.

Note Saba is the sweet reduction of grape must and is available from The Essential Ingredient and select delicatessens.


At A Glance

  • Serves 4 people
Easter
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At A Glance

  • Serves 4 people

Featured in

May 2007

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