Vivek Singh served up tasty venison and prune koftas with Jerusalem artichoke and Rajasthani chickpea bread on Saturday Kitchen.

The ingredients for the venison and prune kofta: 1kg venison, minced, 250g lard, 250g prunes, stoned and chopped, 250g Jerusalem artichoke (boiled), 50g finely chopped fresh root ginger, 50g garlic cloves, peeled and chopped, 50g finely chopped fresh coriander, 1½ tbsp red chilli powder, 1 tsp garam masala, 20g salt, 250g finely chopped red onion and 50ml vegetable oil.