Today's episode is sponsored by the elite of rice, Tilda.

And I know that I've been banging on about rice as the perfect companion to curry.

Yes.

But I also know I'm not the only person in our house that likes to chef up a dish with a side of rice.

No, that is true. I do like to make a big pot of chili.

We have it with guacamole, cheese and of course serving of rice.

And I don't know how you do it so quickly and without making a mess. I'm always left with

way too much and a pan that I'm leaving to soak. Yeah. Don't get me started on your

version of cleaning up. I'm always stuck scrubbing the pan at the end of the night. But do you

know why that doesn't happen when

I'm head chef? Because Tilda's rice is aged for up to 18 months and they remove any broken or

inferior grains to make sure you get nicely separated and fluffy rice every time. And I recently

learnt that they mill around 16 billion grains a day in their UK facility.

Just think of all the curries we could pair with that.

Yeah, all right.

And lucky for you, their boil in the bag range means even you, James, can make perfect rice in quality and quantity every time.

Basically, what you're saying is they've got all the know-how to save me and our pans from any future rice disasters.

Yes, so if you want to elevate your plate, choose Tilda Rice.

Ricely done.

I am in an in-betweeners sandwich, if you will.

You are the in-betweener. I'm in-between. I'm in-between-us sandwich, if you will. You are the in-betweener.

I'm in-between the in-between us.

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