Curry Club
It's Scottish fruit season, and for Sumayya Usmanni and Ghillie Basan that means fruit curries not traditional crumbles.
It's late summer, there are apples, pears and plums on trees all around the country, so rather than making crumbles and pies, why not make a curry?
Sumayya Usmani and Ghillie Basan explore the fruitier side of curries from around the world. Sumayya makes a plum and goat biryani while Ghillie makes a dish from her childhood in Kenya, a papaya and green lentil curry.
Inspired by his time spent eating street food in Thailand, Scottish chef Graeme Pallister describes how his love of the classic spice combination of ginger, garlic, lemongrass and coriander influences his traditional, simple and seasonal Scottish restaurant menu today.
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Graeme Pallister's Chiang Mai broth
Duration: 05:21
Mutton biryani with pomegranates and sour plums by Sumayya Usmani
Chiang Mai broth by Graeme Pallister
Papaya and lentil curry by Ghillie Basan
Broadcasts
- Thu 28 Sep 2017 13:30大象传媒 Radio Scotland
- Sun 1 Oct 2017 07:30大象传媒 Radio Scotland
Podcast
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The Kitchen Caf茅
Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!
