Nick Grimshaw

And I've never done that before, but I think it works.

Yeah, it can be subtle.

But the thing is, I know you say you haven't had one in ages, but I reckon you could easily cook this, Marcus, because you cook and stuff.

And then you can buy all the little accompaniments.

I think that's what puts people off curries.

They think, I've got to have everything.

But you can buy the poppadoms, you can buy the naan breads and the chutneys and stuff and just make the curry.

I did.

This is one I'll make at home, you see.

Yeah, it is actually.

And I think for time, actually, I think if we went a minute or two longer, you get that great bit, which I think it's like the crusty bit of a lasagna.

You get that crispiness of the rice.

But because I felt, oh, my God, they're both hungry, better feed them.

You know, you take a little five more minutes.

But I think that's the bit I love, is that, you know, in the bottom of the pan, the scraping of that little bit of the rice, I think, is the best part.

And there's a wine, if you would like to try it as well.

Jackson Estate Sauvignon Blanc, which is a refreshingly crisp white wine that balances well with the curry.

Would you like to try a little sip?

I'll smell it.

A little smell.