After his successful performances hosting BBC show Saturday Kitchen, Glynn Purnell has a new TV show airing early next year.

Secret Chef on ITV will see Glynn teaching a complete novice how to cook in the hope that, by the end of the training, they can prepare a lavish meal for all their friends and family - entirely from scratch.

The Michelin starred chef, who recently released his second cookbook Rib Ticklers and Choux-Ins, told us: “ This was probably the most difficult TV job I’ve had.

"I’ve taught my children to chop vegetables and help out in the kitchen - and they are better cooks than the person I was teaching.

"I had six weeks to teach this person to cook. At the end of it he had to surprise his friends and family with a meal they thought I had cooked.

“It was quite frustrating. It proved an emotional journey for both of us. But it was worth it.”

Glynn who lives in north Warwickshire with partner Kerry and three children Oliver, Esme and Vincent, is now one of the most in demand TV chefs - after presenting stints on BBC show Saturday Kitchen, which he will be hosting again next Saturday November 12, and a recent appearance on Channel Four show Sunday Brunch.

Glynn Purnell on Saturday Kitchen

But despite praise for his natural on screen charm, he admits TV is hardly smooth sailing.

“I’m never going to be Graham Norton or Jonathan Ross. And I don’t want to be. I was hugely flattered that the BBC asked me to guest present Saturday Kitchen after James Martin left.

“I think of the people watching while eating their cornflakes and I don’t want it to be boring.

“ I wasn’t as happy with my performance the last time I presented but I think I was being over-critical of myself.”

The last show in July with guest former Loose Women presenter Denise Welch and Bake Off star Nadiya Hussain had its share of "awkward moments."

But it’s nothing Glynn hasn’t experienced before.

It's been seven years since Glynn made hisi first appearance on Saturday Kitchen.

“ I remember one show a couple of years ago, Donny Osmond was on – a massive star and I was cooking for him. Donny absolutely can’t stand seafood – especially scallops.

“Well no one told me just how much he hated scallops which is what I cooked. And he spat it out on TV. I just stood there feeling like an absolute sausage!”

Would he present Saturday Kitchen full time?

“ Saturday Kitchen is the job everyone wants, presenters like John Torode would love to do it. I’m first and foremost the chef at Purnell’s. I belong in the kitchen. That's my full time job. But I do enjoy the presenting - it's the fun side of my job and would love to continue.

“The only thing that would make me not want to do it is Twitter trolls. To be honest it has got me down, it does affect you.

Actor Jimi Mistry will be cooking with Glynn and his team for Glynn's charity event Friday Night Kitchen on October 7

“ What I hate is that they would never say those things to my face obviously!”

Away from his TV work, the Chelmsley Wood born chef also owns Purnell’s Bistro restaurant and has now got two cookbooks to add to his bulging CV.

Glynn’s most recent book Rib Ticklers and Choux-Ins is a move away from the fancier recipes in his first book Cracking Yolks and Pigs Tales. The dishes are more down to earth and homely.

There are recipes for chilli, lemon and rosemary savoury popcorn, salt and pepper chicken wings, sweet spicy sticky ribs, and even chicken nuggets “or goujons if you prefer – depending on what side of Solihull you’re from.”

“My kids love chicken nuggets like most kids. Chicken rolled in breadcrumbs with a spicy mayonnaise - sounds so simple but is so delicious. Nuggets get a bad press but only because they are not done properly."

Inside Purnell's on Cornwall Street
Inside Purnell's on Cornwall Street

"The ribs and wings are easy too - my wife loves them!"

These seemingly easy peasy recipes can be found in a chapter called ‘Take-away, take time, nibble and bites’

The chapter is prefaced with a rude but funny story – true to Glynn’s cheeky humour.

“Once upon a time there were two bulls in a field – an old bull and a young bull. The young bull said to the old bull 'Let's run down the hill and make love to one of those cows.' The old bull replied 'Let’s walk down there and make love to them all.'"

Denise Welch watches on as Glynn Purnell gets cooking on Saturday Morning.

“The moral of the story is to take your time! And that’s the essence of what cooking should be. The cooking part should be savoured and enjoyed as much as the eating and drinking with friends and family.”

Glynn Purnell's latest book Rib Ticklers & Choux-ins.
Glynn Purnell's latest book Rib Ticklers & Choux-ins.

"I'll always aim to give my customers what they want. We're not the restaurant police! Places in Birmingham just need to listen to their customers."

Glynn cheekily adds: "Actually I'm launching a new restaurant event called No Expectations. The menus will be written in invisible ink and you will need a blowtorch to read it! "

Ticklers and Choux-Ins Kyle Books is out now priced £19.99.