Glynn Purnell serves up roast chicken thighs with pea custard and pea salad on Saturday Kitchen live.

The Birmingham chef says: “Chicken thighs are simply fried and served with a lightly spiced pea salad and a pea-flavoured custard.”

The ingredients are: splash of vegetable oil, 8 chicken thighs, salt, 3 large free-range egg yolks, 15g caster sugar, ½ vanilla pod, split in half lengthways and seeds scraped out, 625g frozen peas, defrosted, 25ml double cream, 100g fresh raw peas, 1 shallot, finely chopped, ½ bunch marjoram, leaves picked, pinch curry powder, pinch ground ginger, splash of olive oil and 8–12 pea shoots, to garnish.