‘There will be no compromise!’ Chef James Martin of Saturday Morning slams a behind-the-scenes request.

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‘There will be no compromise!’ Chef James Martin of Saturday Morning slams a behind-the-scenes request.

After the UK emerged from a series of lockdowns, SUNDAY MORNING star James Martin explained why he turned down his publisher’s request to produce another book on home cookery.

When it comes to what he makes, James Martin, 49, isn’t hesitant to express his thoughts. While many people are concerned about eating healthy, the Saturday Morning chef is just concerned with one thing: delicious cuisine without the compromises.

People do not want to be lectured, told what to eat, or told that they must go on a b****y diet in January!

Martin, James

That’s why his most recent, and wildly successful, book is titled Butter.

Following the lengthy UK lockdown, James stated in a recent interview that he rejected down his publisher’s request to create a book on home cookery.

“”Really?” I exclaimed. Everyone has been cooped up in the house for the past two years “James made a sneering remark.

“No one wants to be lectured, told what to eat, or told to start a b****y diet in January.”

Butter was made with this in mind.

And, impressively, it was produced in nine weeks from start to finish, and it was on its second reprint the week before release due to the high volume of requests.

The chefs’ favorite ingredient has always been butter, with one admitting that he’s spent his entire career using it “without compromise and without alternative.”

He chuckled, “Mostly because there isn’t one!”

He just discussed one of his favorite eating excursions on his daytime cookery show.

His portion, however, was quickly turned upside down when his tea towel caught fire, forcing him to put it out in the lake canal behind him.

James transported viewers to the French town of L’Isle-sur-la-Sorgue, where he served scallops alongside the locals.

“Now, this is kind of the ultimate one-pot recipe really, and I say ultimate because I’m going to employ scallops at its heart,” James said of the dish.

“Look at these guys over here, I couldn’t resist these exquisite hand-dived scallops, aren’t they fantastic?”

He replied, “I’m going to serve those with simply some beans and a tiny bit of chorizo I bought at the market, a few tomatoes, but some garlic and a bit of shallot.”

He then went on to describe what was going on to the audience. “Brinkwire News Summary.”

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