Nick Grimshaw

And then hard herbs are like your rosemary and thyme and things like that and bay leaves.

And then again, you put them in when you're doing stews and making roast potatoes and parsnips, stuff like that.

Basil, I enjoy basil.

You must like that if you like Italian food.

Oregano, yeah.

Oregano's a herb and that's another Italian one.

And that is great dried.

That's a perfect herb that you can have in the summer and then you dry it or you've got it dry.

And that, I think you can put that on salads, like a Greek salad, if you have dried oregano.

And it goes really well with lamb and stuff.

Oh, yeah, there you go.

Well, you're like me, Chris, because my husband, when he cooks, he'll go in and put herbs and all the rest of it, whereas I would be like, Chris, just feta, a bit of olive oil.

That's all you need.

All we need.

Why are you trying to make it fancy, Neil?

Yeah, exactly.

Right, Chris, I'm just going to put the food down here.

So I'm moving the mic to your left, the glasses ahead.

Oh, to the right, okay.

So that's there.