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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.

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We've hunted down some excellent eats-to-go to fuel your next picnic, lunch break or Tuesday night in...

Sevian kheer


You'll need

2 tbsp ghee 25 gm (1/3 cup) flaked almonds 75 gm sevian, broken into 5cm lengths (see note) 625 ml (2½ cups) milk ½ tsp ground cardamom 30 gm jaggery, finely chopped (see note) 2 tsp rosewater 4 fresh dates, seeds removed, thinly sliced To serve: flaked almonds, toasted To serve: rose petals (optional)

Method

  • 01
  • Heat ghee in a heavy-based saucepan over medium heat, add almonds and cook, stirring occasionally, for 2 minutes or until just golden. Add sevian and cook for 2-3 minutes, stirring until just golden. Add milk and bring to a simmer, then add cardamom and simmer for 10 minutes.
  • 02
  • Add jaggery and rosewater and cook for 2 minutes or until sugar dissolves. Divide among bowls, scatter with dates, almonds and rose petals and serve immediately or leave to cool and serve at room temperature.
Note Sevian is available from Indian grocery stores. If unavailable substitute with the finest Italian vermicelli you can find, such as angel hair. Jaggery is an unrefined sugar typically made from sugarcane sap or date palm sap. It’s traditionally used in sweet and savoury dishes in India and Sri Lanka and is available from Indian or Asian grocery stores.

Wheat noodles
Some would say that the most recognisable wheat flour noodle hails not from Asia, but Italy; while pasta can definitely be classified as a noodle, we’d argue that the term is more readily associated with Asian food culture. Japanese udon, somen and ramen; Chinese mee and ee; Vietnamese mi and soi; and Korean gooksu ‘knife cut’ all form part of this group. More of a wildcard, however, is India’s vermicelli-style noodle, sevian. Here, sevian is used in a sweet dish, a comforting milk and noodle pudding, served warm or cold. Scented with rose water and cardamom, it’s a favourite among Muslims, particularly in northern India and Pakistan, who traditionally eat it after moonrise during Ramadan. Sweet noodles? Truly, the proof is in the pudding.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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