Tom Kerridge has spoken frankly about his rival TV chefs as he prepares to reunite with James Martin on Saturday Kitchen. The Michelin-starred chef, owner of The Hand & Flowers in Buckinghamshire, appeared on Red Richardson's podcast and shared his genuine respect for Martin.
Kerridge Praises Martin's Unique Skills
Tom acknowledged that every television cook brings something different to the table. He stated: "Everyone who does cooking on television has got their own different skill set for different reasons. Like James Martin is so good live and he's brilliant at that, holding a conversation, listening and cooking. He's a really good cook as well."
A Look Back at the Yorkshire Pudding Spat
The pair have had their differences in the past. In 2014, during an appearance on the late Michael Parkinson's show, James Martin took a light-hearted swipe at Kerridge's approach to making Yorkshire puddings. This came after Kerridge discussed the dish on Chris Evans' radio programme.
James recalled: "Chris Evans was on the radio going on and on about a Yorkshire pudding and how to make it. Funnily enough, he actually got two chefs who were from as far south of Yorkshire as you possibly can get, the great Tom Kerridge, who I know and love, but I was listening to it on the radio, and I was listening to Tom Kerridge going on and on about consommé and stuff with a Yorkshire pudding."
He added: "I'm listening to this in the shower, getting more and more annoyed. Next minute you had Mark Sargeant on, who couldn't get any further south or his restaurant would be in the ocean, who runs a restaurant way down south going on about Yorkshire pudding. I went, 'Why haven't you got a guy on about Yorkshire pudding?' So I picked up the phone and ranted and raved that my grandmother makes the best Yorkshire pudding."
James Martin's Secret Yorkshire Pudding Recipe
James outlined his grandmother's recipe, which uses a significantly higher number of eggs than most chefs would recommend. He revealed that she would routinely use eight eggs, 8oz of flour, and a pint of milk to produce a single batch.
He advises "throwing in" the flour and eggs before whisking them together, insisting the mixture should "always" be prepared by hand rather than with a machine, as a machine "toughens up the gluten" and prevents them from rising properly. Once combined, he adds full-fat milk and continues to mix the batter. James then leaves it to rest, placing it in the fridge the evening before cooking.
James emphasises the importance of using beef dripping in the tins rather than duck fat or goose fat. The chef also revealed his "golden rule" of opening the oven door for "two seconds" after 20 minutes to "get rid of the steam".
Despite their past disagreement, Kerridge's recent comments show a mutual respect between the two culinary stars as they reunite on Saturday Kitchen this weekend.
