Horses for courses.

Q. What would you sprinkle on Follyfoot & Chips I wonder?

We seem to get through lots of basil, and the plant in the kitchen has problems keeping up, (ditto the coriander plant but that's because it doesn't grow back as quick.)

Mint is used more than I used to, and as well as to help steam the spuds, we are using it as a sweet element in many sauces these days.

Regarding spices, as opposed to the fact I have only mentioned herbs... Cumin seeds are always needing replenishing and we use a fair amount of paprika. Cardamon pods and dried oregano seem to be always empty too.