Mm-hmm.

Get that really bubbling under the grill and then I would, I think then I'd, well- Oh, it's...

I'm so bad at decisions.

I would say I'd go for nice thick slices of really good tomato just placed on top, and a bit of salt and pepper, a bit of olive oil.

Also, what I love doing is what you've just described, and then cutting it into sort of eight little fingers, and then putting different things on each one, like let's put a little bit of salad cream on one.

Let's put a little bit of just cayenne pepper on one.

And yeah, and maybe even a bit of sour- Actually, that's another...

Mm

of,

you know, spicy satay.

Really works.

It's beautiful.

But my God, the reactions we got to a video that we posted of that, people just go, you know, I mean, some people were getting really quite nasty.

So I think, yeah, for a lot of people, you know, they might think half the things I do are unhinged and ridiculous, but I mean, I think they're all, they're all kind of sort of, you know, uh, they were quite sensible ideas, really, especially if you look at kind of flavor profiles and, you know, adding salt and acid and that kind of thing to, to balance things out, then, then they all sort of make sense really.

But yeah, I suppose there's some, I can't, I mean, I'm, I'm 53.

What were you kicking on a trouser press?