Nick Grimshaw

And we have this old Mongolian-like clay oven, which is really lovely.

And I bought it for my brother as his wedding present.

And then he moved back to New York.

And he said, you only bought that because you knew I wasn't going to take that back to New York.

And was that true?

No, because he left two years after he got married.

But we use that and that's brilliant.

So it really holds the heat as this clay oven.

And it's starting to sort of break a little bit.

I keep trying to find another one because they're amazing.

Yeah, well, not sort of seasonality.

We're going to talk about these because Papa loves heat and chili in his food.

And these are pretty much available all year round.

But I think people don't necessarily understand the differences between chilies and what you can do with them.

You know, I think a lot of people just put them in and hope it all works.

But I think also if you're not using the seeds, they're going to be less spicy.

So these, you know these ones, scotch bonnets?

Yeah, I love scotch bonnets.

These are super, super spicy.

Then you've got your jalapeno.