Glynn Purnell pineapple kebabs with chantilly cream recipe on Cook’s Questions with Sue Perkins

Birmingham chef Glynn Purnell makes pineapple kebabs on Cook’s Questions with Sue Perkins.

To make his kekabs, Glynn use vanilla pod skewer, pineapple, coriander, vanilla, passion fruit, cinnamon and chantilly cream.

To make the dessert, the pineapples must first be poached in pineapple juice and vanilla.