Glynn Purnell served up a tasty venison with beetroot,crispy seaweed and parsley on Saturday kitchen.

The ingredients are: 1 tbsp olive oil, for frying, 300g smoked pancetta, cut into cubes, 12 baby onions, 3 salsify, peeled and cut into cubes, 325ml port, 500ml red wine, 1 tbsp caster sugar, 1 tbsp redcurrant jelly, 8 venison loin cutlets, knob of butter, 1 tbsp green peppercorns, 1 nori sheet, ½ bunch flatleaf parsley, finely chopped, to garnish, 2 tbsp parsley oil, to garnish, 1 medium cooked beetroot, peeled and thinly sliced, to garnish, 1 raw candied beetroot, peeled and thinly sliced, to garnish and salt and freshly ground black pepper.