James Martin hits back at Holly Willoughby after she criticises his cooking ‘Wait!

James Martin adds butter to jacket potatoes

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James Martin was in the This Morning kitchen earlier this week cooking ribs with bourbon sauce and jacket potatoes for presenters Holly Willoughby and Phillip Schofield. Towards the end, when the chef was assembling the meal for those watching at home, he finished the potatoes off with a “knob of butter” but James’ quantity of butter was arguably not a “knob” and Holly picked up on it too. 

“Starting with pork ribs, jacket potato and an interesting sauce with this – a really interesting sauce,” James said and Holly asked: “Is this a rib, from what, a dinosaur?” 

“This is your classic pork rib, this is what you get when you take the belly of the pork, you’ve got these long ribs from here,” he explained and she asked: “So I’ve got a short rib here and a belly rib? Got it.” 

The chef added: “What you want to do is take your ribs and put them in a pan. Now, there are different ways you can do this and I believe this is Phil’s trademark dish. I’ve had to up my game on it. 

“What I thought I would do is make them easier, a lot of the time, you slowly roast them – which is what I know you do – and it takes a good six or seven hours to slowly roast. This is a much simpler way for people to do it at home. 

“Take the garlic, aromat, carrots, parsley and then we’ve got a different selection of spices; cinnamon, star anise, peppercorn and then we take fennel seeds.” 

Phillip muttered: “These are unbelievable,” and Holly noticed her co-star had not been paying attention to James but was concentrating on eating what was in front of him. “James, stop there,” Holly said and turned to Phil: “Name one thing he’s put in that pan.” 

“I don’t know!” Phil admitted. “I knew it, I knew it! Neither could I. I heard star anise and thought ‘that could be it as far as I’m concerned,’” Holly continued. 

James said: “This is what we end up with, which is what you’ve got here. I would allow this to go cold – either pop them on the barbecue and reheat them or drop the grill. 

“And what I mean by that is put the grill on high and drop the tray bit down, so you’re grilling them lower. 

“Now the sauce with this is really peculiar. Bourbon, butter, sugar, black treacle and condensed milk.” 

“That’s a shocker. How did you discover that?” Holly wondered and James replied: “It’s a really weird mix but it works, it’s not cast as a barbecue sauce so don’t put loads of it on, the idea is, when you reheat the chops, the idea is you brush it over the top. You want to reheat the ribs and glaze them.” 

Moving on, the chef said: “Now on about these potatoes.” 

“I’m a bit in love with these potatoes right now,” Holly admitted. 

“Best way to do these potatoes is salt, table salt,” James revealed. “And make little piles of salt, the salt is quite important for this, it dries out the moisture from the skin of the potatoes and as they cook you get a crispy skin. 

“You can use a little bit of butter, or olive oil, just drizzle over the top of the spuds and put them on there.” 

“It is the butteriest potato I think I’ve ever had in my whole life,” This Morning viewers heard Phillip claim. 

When he plated up the food, Holly noticed James wincing: “If you found that hot, then it’s got to be hot.

“And then a little knob of butter,” James said but his quantity took Holly by surprise: “My good God – it’s like half a pack!” 

“You need equal quantities potato to butter,” the chef argued but the presenter hit back: “No you do not.” 

“Yes you do,” James reiterated and Phillip waded in: “Look at how much butter!” 

“You haven’t seen my mash potato – I’m coming back next week to make mash potato, wait until you see that, that’s amazing,” James exclaimed. “Now, just finish this off… Take the ribs over the top, there you have it – your barbecue ribs!” 

This Morning airs weekdays at 10.30am on ITV. 

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