James Martin Gently Challenged Over Spring Greens Recipe on ITV’s Saturday Morning

Celebrity chef and presenter James Martin found himself lightly criticized during a recent episode of his show, James Martin’s Saturday Morning, over his approach to cooking fresh spring greens. The 53-year-old chef introduced viewers to different ways of preparing this seasonal vegetable with enthusiasm and expertise, but his guest, Guy Singh-Watson from Riverford Organic, playfully took issue with the complexity.

James began the segment by educating the audience on spring greens, describing them as the young, loose leaves of a cabbage plant that are harvested early before the cabbage head fully forms. He explained their peak season in the UK, typically from February to April, depending on weather conditions.

Highlighting his culinary creativity, James prepared three recipes featuring spring greens: a Chinese-style crispy dish reminiscent of seaweed, a baked preparation with eggs, and a side serving alongside pork chops. However, as James demonstrated his techniques, Guy Singh-Watson couldn’t resist commenting: “I’m seeing what you’re doing there, James. It’s making me cringe a little bit. You’re doing too much to them. You can’t leave them as vegetables!”

James responded with good humor, reassuring Guy and viewers that simpler methods were also on the menu. He showcased a straightforward barbecue technique and promised to finish by sautéing the greens with just butter, salt, and pepper. Guy’s advice was clear: “Don’t do too much to them, they just need boiling and a knob of butter, simple as that!”

James echoed the sentiment in good spirits, promising his audience a minimalistic approach for at least one recipe, “That’s all I’m doing, boss. I promise you, guys, that’s all I’m going to do!”

The friendly back-and-forth added an entertaining dynamic to the show, blending culinary expertise with a grounded appreciation for simplicity. James Martin’s Saturday Morning airs every Saturday at 9:30am on ITV and ITVX.