The aim was to kill lane to part to some 1000000 Excel week to be shipped to the wounded so everyone was encouraged to collect Danks it made a great way for youngsters to get in full. Of the new group skills as well as a tone school and by the end of the war what a loon had sent something like 26 those 900 acres difference one woman alone had clicked it to flow Jand from her hands but it was quite a thing because at that point eggs had reached its highest point ever so it was a meaningful donation and it would have been reaffirmed So just to get an egg it would be extremely rare because the British army certainly wouldn't be giving their soldiers eggs in the morning so that a freshly boiled egg would be a reader treat indeed I'm not just for taste donors wedding coverage to write the name and address on the eggshells to cheat up the troops pull through world called the short messages echo grounds basically you could treat someone on an ink but with the wick schools being let loose on this there were quite a variety of messages ranging from the innocent I hope essayed will be free Ricci are you named Barry D S's and nice freesheet for your pretty fast from a blockade. Say to the slightly bloodthirsty police to have all the German sausages seem to carries or to where he belongs to the poetic for gold the marinara players meaning the farmer players the mama but all the wealth a soldier Gates is just a soldier's own was. My. Messages from adults could have interesting results. And in one case the announcer of a soldier and she wrote him by the stroke of a pen pal relationship and eventually his soldier traveled all as an English those who traveled all the way to work met the girl they fell in love they were married and literally emigrated to Canada. The eggs that only they can get in the mood. But you know MacDonald reading there you can find the chickens against the Kaiser and all World War one at home stories online just go to the B.B.C. Radio Scotland website and follow the links to time travels you'll find out contact details they are too soon remember if you find that socked in part of you all are looking in Iraq at the somewhere or you've got a wee historical jam in your local park do you get in touch by phone or. The control butterfly Bostick garlic chili humid RAS. Garlic naan but there is even some motions lumbered with the trick of Pakula muscle was this no no no that is not what we are going to be all about Welcome to the kitchen cafe Curry club with me so my US Monny Yes we're all about curry but not the kind of curry you get on a Saturday night not even something called Push very non That really doesn't exist each month the curry club will explore the vibrant diverse exciting favors of curry culture across the world telling you their story exploring their authentic flavors and most importantly teaching how you can cook them at home every single day of the week. And with me to month sharing her passion for all things Spice is world food expert give me Bhatia So tell me all about your love for spice Well I really I suppose I learned about Spice growing up in East Africa where there is a huge Indian influence in the culture and an Arab influence and so spices were always in the food whether it was mixed with tribal tastes or just the wonderful fresh fruit and produce out there but also I remember going into the households of Indian families and just being mesmerized as a child going into the kitchen and just seeing all the wonderful colors the spice boxes what looked like pallets of paint with all the different colors of spices and here in the tinkle of the bangles on the AH and the beautiful silk saris and all the cooking and the little bit of gummy as if it either but underneath the lid of the rice pot to the grinding stone for the pineapple in the coconut it was just magic and that stayed with me all my life so. So I think we should start cooking I'm going to make something with a vicious that doesn't get used a lot which is Callie and I'm going to make a carom seed and mint Mint is another herb that's really in season at the moment cement and Karam seed fish curry that's a little really just lovely for this time of year now helping or hindering me in this process is going to be a comedian and presenter of Radio Scotland's new history series time travel Susan Morrison how ya. Just into your space that's OK looking with such a stain. I feel like I'm standing next to the huge one collating watching to physicists of fire up because I kitchen I have no idea want to get your kids or we're going to change that today or you think you expect me to help because I could get quite dangerous here have you done a risk assessment. Stand over here. This is moved away from me suddenly a little whether I'm popping in to my little blender a bit of garlic and ginger so that is your basic thing so this is quite an easy way of doing it because you just bung everything into this blender so my ginger and garlic then I'm going to put a little bit of onion so you're going to blend this into a pace yet it's going to be a bass player and you wouldn't normally do this with a mortar and pestle I would if I had the time of a pistol that. Would really do need to educate. I don't like that it's of equipment so this is the piece things like that yes and so I'm basically going to grind all of that in the The Onion the ginger and garlic then they're putting loads of meant green chile So you put in the green chile and it seeds in there and meant a wee bit of coriander freshness and a bit of deal so you don't chop these so you just threw everything I've thrown everything and almost like solid Yeah it just yeah that's something you could manage I'll. Thank you. So I'm going to grind this summer back because this equipment. Wow Yeah I was strong on the. Court you know if you had a call Yeah you could use our district not that well possibly open up your sinuses right so that is basically it now the currency's I'm going to now I'm going to cook this in coconut oil so in your pan you going to heat up the currency and coconut oil and then you're going to use this yes and Irish OK so I'm going to add that coconut oil in there and I'm going to use a few other couple of her seeds I'm going to use some cumin seeds and some coriander seeds right compliment her. Karam obviously being the main at home would you call this country you know there's no such word as carry in our language we have a couple of words for something that's watery we have silent in order which means a curry which is quite sort of liquidy and we have sure a bar which is always a source of a dish so this is more of a short by Dish but there's no more discovery No it isn't everything is basically a car is it could be dry it could be quite sort of war tree it could be quite thick source which is I think more of a Western concept really or maybe some parts of the world use the word curry but definitely not in Pakistan no it's interesting I mean it's you can probably correct me on this Susan but I mean it's thought that the word Curry came from the word Curry K R I from Tamil Nadu or when the Brits were living in India at that time they sort of took that which was actually just a spice is all this was a generic term and it came from media and then when they combine like particular 2 to London the great sort of we're talking about the. Actually bring their cookbook and start a maner of clichés and that's when the word comes by and it's not actually in many of the other cultures either. As you know we talk about carries in different parts of the world especially where Indians migrated to or where the British took Indian laborers so their cuisine went with them so you get curries in East Africa in South Africa in Jamaica Guyana in Southeast Asia but when you're actually in those countries they're not necessarily called curry are they they're got their own names they've got their own and also what was the gloopy version of. The technical term and it was a very saucy type of curry I've often thought it was something to do with the actually fired for sources which was brought with a bit of a French thing and so the drier coatings. Take a long long time they do really get there so basically they're more of the burn our version you know when we burn out basically the word point I mean stupid stuff a lot so basically what you're trying to do is take out the oil from underneath all of it and dry out all the water or the liquid base in your in your basic onions ginger garlic tomatoes whatever you may have so that do not process then means that you cook so you know how you cook the meat 2 ways you either slow cook red meat or chicken but you can also do which is stir fry version of it by cooking and cooking so that all the liquid comes out and all the meat gets really soft so in 2 different ways you can cook or not so what I really liked about that so I was you said you know how you cook your meat in 2 different ways and me. I know you cook your meat you just you know you and I and I want all the to the spam I suppose that's where my dad was with the middle and you could cookie was me well you know apparently some I and Susan in the U.K. We eat 3 and a half 1000000 portions of Kerry a year and a lot of that is take away curry. Usually chicken dance or chickens or frizzy normally plane or it's a normal for but yeah clean right so. Thank. You That's not so many are all going to. Be a lot they're not well I'm a drug dealer Rice Dallas. Chicken John Frazey with number. Like puppies I'm a wimp and I can stop at ease and not get yourself. Spicy like that last time I would have with you I certainly like the number of people he's a go. Where I can get any action. That scribe It's like a cheesy peek and. Most happy that. People write. My mother knows. People Rice I'm sure I know and I drop it all just as well I know. That there is at least one copy that neither of you recognize there was what something cheesy something he had heard of it I don't know I mean cheese is used in the car you know like yeah that's a student she's joining I just need to. Suck even the done suck you get is nothing like it because Don sucks a bar see dish so it's there's a vast Koreans that lived in Persia and they came to India and Pakistan and their food is incredibly interesting and basically one of my favorite dishes it's like lentil and meat cooked together and there's loads of other alternatives like that's like that yeah. And so there's that done such as not cooked like the stuff you get in restaurants here is nothing like the actually there's a lot of words that we use all the time when. I don't think a lot of people know exactly what that's what the show is going to be for me so the karma is it is the authentic or not will not the karmas that I've eaten in the night Kingdom I'm afraid very few places have the real core of me that I grew up with for us it's different it's always a celebrate something that's quite fragrance in things like curio water which is scoop on what is it's quite an S. . It's quite a rich celebrate. It's rich source cooked out again or the meat normally cooked with on the bone for luscious looking Cari So that's something that caught up at the core My here is quite a creamy very sort of sweetened flavor and people think it's like the cooler the other way around but that's just you know again it all kind of moves around and I you know I have no problems with I think that's the beauty of Korea it kind of adapts to your local palates Yes and if you have a corpsman somewhere like Jamaica you'll actually find it's very fiery So it just really does completely change and I think it's this idea that people feel curries have got to be hot and therefore korma is the only solution if you don't like hot curry but they don't have to it's about the alley Matic as much as. You're listening to the kitchen cafe Curry club on B.B.C. Radio Scotland with me so my Osmani and get the bash on and I guess the comedian Susan Morrison Now I've been cooking this lovely green sauce over here with mint and Karen seeds and it would be great to add some yogurt to this statistic and it UP for now that really mellows down the the heat as well and that creates a little bit more of the source and we cook that to all the liquid vibrant color and also I'm Bigelow to stir it yes and that's the story I'm standing close to you Don't worry about following this because if you want the recipe it will be on our website. Right where every month on the curry club I'm going to look at different spice and this month is going to be Karen seeds which you have just used in your carry says nothing ever come across one seeds probably if you smell them what what does that sort of smell remind you one of them of my study duty is just for a quick so that you can you smell that you said you've got hay fever so maybe you can't this is its quest hey the smell isn't it is quite medicinal there is yes it's like I did see this but it smells a bit like T.C.P. But it is interesting to. You say that not it's more it might remind you more of a cough medicine it's got a lot of time in it all is in our general toothpaste it's in our cough medicine and the seeds actually are used quite a lot medicinally in the so that in India and Pakistan if you have a sore stomach or suffer from flatulence or look you look 1st for something I can tell you what you can do with them I see that sometimes of my like you fear to smokers a 100. Which is actually a plant or of YES IT IS HER basis plant that grows in India and Pakistan it grows in Afghanistan and it has little red flowers and these are the seeds are gathered from it it's part of the human family the Caraway that's what was yes and love each other is not love aged love it is also part of family and they also get called bishops we might have heard of bishops will not have a god. The one thing that people might recognise that them in Papa John's because they're used a lot in batter and bread Xiu no one has that quite bitter taste and they're very distinct and if you've ever heard Poppy you know from whether it's from the takeaway or made your own home there's there's a sort of slight taste and slight smell to them a lot of people can't quite identify young and it's usually these see sooner as what it is yes I have spilled a quick work it was. Good friends Wales anyway. That's usually what is and so there was a little bitty You know if you want to do want to try one want to choose one they are better Chilli are gorgeous and I love the flavor and another thing we used I use it in is things like white sauce battalion food because when you know it has that faintly aura Garneau time kind of flavor so it's great I use it my white sources I even use it my boy unease because I think it gives about Little her be yeah I don't have hardly different to it while you've still got the. Time flavor only Susan's face is a picture what a shame it's radio I don't have enough money and I'm not enjoying those slow down I think in wow that's pretty strong Yes well that's clear to you so this is not a bit of a fight I think you'll find that my eyes are watering. Due to you Do you want to tell there's a little bit of torture involved in the area where you wow that's poor work if you . Write So here we are I'm coming back to my dishes to see have a look at this Susan but social chicken has become all that's gone now and this is what I was talking about when looking at this is the art of a beast of a curry you've got to really be patient with it a lot of people bung everything in and you can in some dishes but the real kind of lovely rich source when you want that you really go to cook off all the liquid off it so you create the flavor you enhanced the spice infusion in the base of your carry and that is what gives you that flavor to my feet always says that when you cook with your it's going to separately and it just doesn't baby sit does to be fit everything I could looks like baby 6 we went through the baby thing phase did went through it yes you have to live through it if you have to. Use our prayers 30 years through the thick. And then I keep adding bits of water to strike that it doesn't stick to the bottom of the pan OK so now that's just I put the cover on that and I will leave that Cyma so the fish can cook through with the source and infuse into the flavor into the fish I don't equate difficult to speak because of drilling Oh good good will get to it because we've now need to how we were going to have this and really lovely flavored rice and get he's going to make rice for us and teach us all about rice a little bit later I want to ask you a little bit about your new show on B.B.C. Radio Scotland called Time travels to tell me what it's all about and what it focuses on well it's all a boat it's got was history and it's the bits of Scotland's history we like to think that other people have the time to explore we have course one incredible stories with it's great to give them a bit of a shock. Agree should get so we're looking at things as diverse as runaway pirates some of Guy own. People who have a man whose mice to walk under the river forth while which is great. But even if we've been looking at the other history of one particular. I don't hire here it's got I would probably never buy it actually we were fortunate to interview. Muhammad who is the son of the Khushi empire and she's restaurant in Edinburgh isn't just a restaurant it's an i court but this family story is almost as exciting as the story of the whole the space has got to sink into kitchen in 1047 his father or his 1st restaurant here there but it becomes an eye court and his son came in to tell us all about it I mean now you have the recipes or the greetings which you can call contains coconut contains cream contains. Korma would have been based on the couple be sauce cooking up a. COOK You know we had them to the to give us a lovely mild beast Curry very very proper or you would have chicken on the bone father would go to the farm in the morning at that time you were allowed to do that . Yet and bring the chickens back to the restaurant and then the chickens would be and then he killed them yes in the restaurant basement. And you couldn't get any more fresh and I know you don't get it so one of our guests. This is going back probably early fifty's because I was in the restaurant and in the background you can. Let me know and your brother father Q What we've. Been is on his way and that's the hope was and the reason for that was because well. When you open the 1004 seventh's I can't point to remember it's only 2 years out from the war here and the food was very dull and then also you just explode like a flavor bomb in the middle. City which is I think I mean usually we're from India as a family after partition with a moved over to Pakistan so I go back to Pakistan on a regular basis because we still have interests when we go but it's a case where you actually think. They should be seen in Yuki's much better than it is but. We're their parents came from and brought all the ideas originally but now you have got rich and stuff. Indeed but back home still remains intact is so for us still the Buddha. Was Here is the case but the point that in 1047 there's still rationing and the food is good at home cooked food then all of a sudden. Other restaurants after that starts with that's when the sport start to develop their love of spice I love artefacts I love looking at things but you've got this fantastic space box here and it's also incredible it's got little compartments in it for cinema and start a nice well done me something that I can't. Thank you very much and that things pink rose petals. To you and this to look at that isn't a beautiful piece of work you find that food. From Abroad start off for the upper classes so you will get things like these which have lockable and the mast