James Martin caught in awkward argument on ITV's Saturday Morning as guests clash

Tensions were high on the set of James Martin's Saturday morning show on ITV
-Credit: (Image: ITV)


James Martin's much-loved Saturday Morning ITV cooking show made a triumphant return to our screens. Yet, the show was on the verge of taking an unforeseen twist.

On Saturday, the culinary maestro welcomed radio personality Jordan North and etiquette expert William Hanson, who shared insights into their podcast and newly released book on the programme.

The essence of French gastronomy was introduced by TV pastry chef Richard Bertinet, while culinary wizard Ashley Palmer-Watts presented a sumptuous Grilled Lobster Mayonnaise. Later in the show, James invited Dipna Anand alongside her father Gulu Anand, proprietors of a restaurant and connoisseurs of Punjabi cuisine.

However, as they embarked on preparing Haandi Chicken Masala and Rice in the kitchen, the air became charged with tension due to the relentless squabbling between the father and daughter reports the Mirror.

In the midst of the episode, James passed Dipna a bowl filled with raw chicken to commence the cooking process, remarking: "There's your chicken," eliciting Dipna's retort: "That the chicken dad's been sulking about."

While James managed a laugh and cast a glance at Gulu, Dipna stayed focused as she placed the chicken into a pot, stating: "I got the butcher to cut the chicken instead of dad."

James couldn't help but interject, noting that witnessing Gulu expertly segment a chicken "in less than a minute into 27 pieces" stood out as one of the most "magical things" he had witnessed on the programme.

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Agreeing with him, she said: "That was epic," to which Dipna's father clarified it was "from the joints."

In her defence, the culinary expert stated: "All I said was you're not the only person who knows how to cut a chicken. I told the butcher how to cut it and I think he's done an ok job."

As the banter continued, James looked at the camera in disbelief before moving to join chefs Richard Bertinet and Ashley Palmer-Watts who were observing from the sidelines. With a hint of humour, James asked: "You alright gents, you alright lads," as he laughed and took a sip of his drink.

Feeling the awkward tension, Dipna steered the conversation back to her recipe, insisting: "Anyway, you can use chicken on the bone. That's traditional."

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