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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.

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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Tarta de manzana


You'll need

1 sheet of butter puff pastry 8 Granny Smith apples (about 1.4gm), peeled, cored, halved vertically 165 gm (¾ cup) raw caster sugar 20 gm unsalted butter   Vanilla cream 200 ml double cream 1 vanilla bean, seeds only 40 gm (¼ cup) pure icing sugar

Method

  • 01
  • Preheat oven to 220C. Roll pastry to 3mm thick and cut out a 20cm-diameter circle. Place on a baking paper-lined oven tray, top with baking paper, then another tray. Bake until golden and crisp (20-25 minutes). Set aside.
  • 02
  • Meanwhile, grease and line a 19cm-diameter springform pan. Slice apple halves, in batches, with a mandolin to 2mm thick and, starting from the outside of the pan, stand apple slices in half moons (flat edge down), tightly overlapping and working your way in towards the centre to create a spiral. Sprinkle 60gm sugar over apple and dot with butter, then bake until apple softens (5-10 minutes). Invert onto a baking paper-lined oven tray, remove sides of springform pan and place a tray on top. Weight with an ovenproof saucepan and press lightly to flatten. Bake for 20 minutes or until pressed, then remove saucepan, top tray, pan base and baking paper and place pastry round on top. Cover again with baking paper and a tray, invert and set aside. Preheat grill to high.
  • 03
  • For vanilla cream, combine all ingredients in a bowl and refrigerate until required.
  • 04
  • Dust tart with remaining sugar and grill, or blowtorch, until caramelised (2-3 minutes). Serve immediately with vanilla cream.

The Spanish have their version of apple tart, just like every other country. Usually it’s made with a shortcrust base, but we’ve used puff pastry. The trick with layering the apples for this tart was passed on to food editor Lisa Featherby while working with Katrina Kanetani at MG Garage.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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