'Your farm's a state' James Martin leaves Isle of Wight farmer red-faced on his ITV show

James, 48, wanted to show ITV viewers how to prepare a Halloumi Chicken Schnitzel to kickstart his show on Saturday morning. In order to baste the source of protein, the chef decided to use some butter from a farm on the Isle of Wight. The culinary genius then spoke with the owner who provided the dairy for him via a video and left his guest utterly red-faced when he called him out on the state of the background he could see in the picture.

After showing James the cows who expressed the milk for the butter, guest Paul then ventured outside the barn.

The chef then asked the farmer to “show him the grass bit” of the land he owned, to which the guest did with embarrassment written over his face.

“I’ll tell you what, your farm needs a bit of a clear up,” James declared before asking him: “What the hell have you been doing?”

“It’s been raining, mate. That’s the way it goes,” the farmer replied, checking away as his face turned redder in colour.

“You didn’t think I was going to do that,” the ITV star said, before telling viewers he hadn’t pre-warned his interviewee about what he was going to do.

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“He said he’d all cleared up in the barn but not outside, I’ve got you,” the chef told Paul, who was still laughing over the matter.

However, despite leaving his guest embarrassed, James then proceeded to make his dish with the farmer’s butter.

Bringing all the ingredients together, the culinary genius branded the Isle of Wight resident’s produce “incredible”.

It seems viewers were also mightly impressed as they took to Twitter to comment on the dish the chef served up.

In order to make the dish, all viewers need to do is to fry 100g thinly sliced halloumi cheese to add some colour to the cheese.

Then, they need to wrap two chicken breasts in clingfilm and bash out to a thickness of 5mm to make the protein tender.

Alongside the fried halloumi, avid cooks need to then fill the centre of each chicken with two slices of ham.

The stuffed meat needs to be dipped into flour, then egg and then into breadcrumbs to add extra crunch.

source: express.co.uk