Nick Grimshaw

Didn't do a bolognese?

Because it's not from... That's not the pastor of Rome.

How were you supposed to know that?

How stubborn is that?

Yeah, I know.

They're so regional, these Italians.

But if you did something like a roast potato, would you put rosemary or something?

Well, I mean, interesting, you love curry, so you'll probably have eaten lots of coriander and mint.

So coriander's the more floral one in your taste buds.

And if you feel it, it's softer in your hand.

Yeah, exactly that.

Yeah, because if you compare it to parsley, which looks very similar, and you feel them both in your hand, the coriander's soft and the parsley's quite hard.

I'm sitting there with my hands.

That's a good one.

And then mint is, again, you'd probably have that with lots of curries.

And that, I sometimes feel it's like having chewing gum.

You know, that's your flavor that you're looking for in mint.

And I put that with fish and I put that in salads.

But then I think hard herbs, so they're your sort of soft herbs like basil as well.

That's another soft herb.