Cyrus Todiwala served up savoury doughnuts with prawns, chorizo and cheese on Saturday Kitchen.

The ingredients are: 200g chorizo, finely chopped, 1 tsp vegetable oil, 200g raw prawns, peeled and deveined, 150g unsalted butter, 200g self-raising flour, 200ml milk, 3 free-range eggs, 50g/1¾oz hard cheese (Cheddar or Parmesan), 2 green chillies, seeds removed, finely chopped and 2 tbsp coriander cress, to serve.

For the spicy sauce: 2 free-range eggs, 1 tsp English mustard, 150ml–200ml groundnut or sunflower oil, dash Tabasco sauce, to taste, dash Worcestershire sauce, pinch caster sugar, 2–3 slender finger red chillies, chopped, 4 tbsp tomato ketchup and salt.