麻豆社

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.