Glynn Purnell served up a tasty guinea fowl Maryland served with sweetcorn purée and a rich sauce on Saturday Kitchen.

The ingredients for the sweetcorn purée are: 50g butter, 198g tin sweetcorn, drained, 100ml chicken stock, 2 large florets cauliflower, cooked.

For the guinea fowl Maryland: vegetable oil, for deep frying, 1 tsp paprika, 1 tsp Cajun spice, 1 tsp ground ginger, 2 guinea fowl breasts, skin on, 5 tbsp brandy, 200ml chicken stock, 100g butter, 198g tin sweetcorn, drained, 2 tbsp birch syrup (alternatively use maple syrup mixed with a touch of soy sauce), 1 very ripe banana, at room temperature, 3-4 tbsp double cream and 1 bunch of watercress, to garnish.