Birmingham chef Glynn Purnell returned to Saturday Kitchen today to serve up a tasty looking starter, chorizo mayonnaise with Salt baked potatoes and escabeche of vegetables.

Glynn says about his dish: “As any crisp lover will assure you, salt and potatoes are a great combination – and baked spuds are no exception.” Glynn does his in a salt crust for extra crisp skins and fluffy flesh.

Making his Saturday Kitchen debut is chef Aktar Islam. He served up a spicy lamb cutlets marinated with spiced dates and sultanas.

Aktar says about his dish: “This recipe requires quite a few specialist spices, but you won’t be disappointed with Indian-inspired marinated lamb served with green chutney and kachumber salad.”