Great British Food Magazine Oct-18 Edição anterior

Few dishes are as instantly comforting and satisfying as a curry; whether it's punchy street food at a summer food festival, a takeaway korma on a cold night or a speedy Monday night curry using up leftovers from your Sunday roast, at GBF we love experimenting with spice.

There's something that lends this kind of cooking particularly well to autumn – which is why we've dedicated this special issue of Great British Food magazine to all things spicy and fragrant! This issue is packed with everything you need for a sumptuous Indian feast, from homemade breads and tempting side dishes to vibrant vegetarian meals and our nine-page guide to the finest British-made beers, wines and spirits to pair with your curries, starting on p.91. And we haven't forgotten pud! Adding a touch of warming ginger or fragrant cardamom to your bakes is a deliciously easy way of adding an extra dimension of flavour.