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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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Roast rolled lamb with baba ghanoush and mint and parsley salad


You'll need

3 large purple eggplant 170 ml olive oil 40 gm tahini 3 cloves of garlic, finely chopped 2 lemons, finely grated rind and juice only ½ tsp ground cumin ¼ tsp ground chilli 2 kg boned, butterflied leg of lamb For brushing: extra-virgin olive oil 2 Spanish onions, cut into wedges 1 cup each of (loosely packed) flat-leaf parsley and mint leaves 250 gm fine burghul, soaked in cold water for 20 minutes, drained (see note) 400 gm canned chickpeas, drained and rinsed

Method

  • 01
  • Cook 2 eggplant over an open flame, turning frequently, until charred and soft (7-8 minutes). Transfer to a colander to drain juices, cool, then peel. Place in a food processor with 60ml olive oil, tahini and half the garlic and half the lemon juice and process until smooth. Season generously with sea salt and freshly ground black pepper. Thin with a little hot water, if necessary, and stand at room temperature until required.
  • 02
  • Preheat oven to 190C. Cut the remaining eggplant into 1cm dice. Combine in a bowl with 60ml olive oil, cumin, chilli, half the lemon rind and remaining garlic. Season generously, then transfer to a roasting pan and roast until golden and tender (about 15 minutes).
  • 03
  • Open out lamb leg on a clean work surface, scatter over roasted eggplant and remaining lemon rind. Season to taste, then roll tightly to form a cylinder and tie at intervals with kitchen twine. Brush with a little extra-virgin olive oil and season to taste.
  • 04
  • Scatter onion wedges over base of a small roasting pan, place lamb on top and roast until medium-rare (about 1 hour, 20 minutes) or until cooked to your liking. Cover loosely with foil and rest for 10-15 minutes, then thickly slice.
  • 05
  • Transfer onion to a bowl, add herbs, burghul, chickpeas, remaining lemon juice and remaining olive oil. Season to taste and toss to combine. Serve with sliced lamb and baba ghanoush.
Note Burghul, also called cracked wheat, is available from select supermarkets, delicatessens and health food stores.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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