THIS Morning host Dermot O'Leary was lost for words today after being blanked live on TV by a guest chef.
and co-host joined in the kitchen as he rustled up lamb shoulder marinated in Marmite ahead of Easter weekend.
The TV star explained how it reminded him of his childhood with a Greek friend and eating in his family home.
He then added: “It's got lovely Greek vibes to it, hasn't it?”
Having dropped his knife seconds before, Charlie clearly hadn't heard and responded, “OK, great” before continuing with his cooking.
When his personal anecdote went unanswered, Dermot flashed a deadpan stare into the camera and shrugged as Sian tried not to laugh beside him.
However, there were no hard feelings and the rest of the segment continued as planned with the presenters tucking into the hearty dish and Dermot telling him to “keep up the good work”.
There was another awkward culinary moment on the show just months ago when guest Paul Kelly cooked a turkey.
The record-holding turkey carver came under fire from viewers who accused his dish of being undercooked.
The turkey, which is typically served white, immediately got fans in a flutter as they took toto mock the segment, saying it looked “raw”;and “undercooked”;.
“That turkey is so pink I can still hear it gobble-gobble!”; declared one, while another joked: “Ah yes we can make turkey tartare?”;
“That bloke carving the turkey needs to get down to Specsavers if he thinks that pink meat is dark meat,”; noted a third.
Viewers also noticed that, despite the presenters usually digging into dishes, neither Josie Gibson nor Dermot tried it, adding to the speculation that the turkey wasn’t cooked through.
“Notice they didn’t try any of the turkey, wonder why…”; one said.
However, Derek Bruce, health and safety expert atSMSTS Course, offered guidance on how to make sure turkey is perfect and said there can be variations in colouring.
He said: “Pink meat in a turkey doesn’t necessarily mean it’s undercooked.
“The only way to truly determine if a turkey is safe to eat is by using a meat thermometer.
“You need to ensure the thickest part of the bird – typically the breast and the thigh – has reached a core temperature of 75°C or above.“
