FLYING the flag for Brummie gastronomy once again, Glynn Purnell returns as a contender on BBC Two's Great British Menu.
Last time Glynn deservedly won the programme's dessert round with his modern take on egg custard, and was given the privilege of serving it to some of the world's finest chefs and high profile celebrities at London's iconic Gherkin.
In the new series chefs are challenged to design and cook a four-course banquet for British forces returning from Afghanistan.
This week sees Glynn pitted against Michelin two-star chef Daniel Gifford from Midsummer House in Cambridge in the regional heats.
The victor of the Central heat - decided on Friday - will then fight it out against other winning chefs from across the country. (Glynn's a boxer so he could quite literally fight it out!)
Two courses in and Glynn's done Brum proud.
His opponent has, so far, plumped for elegant, refined food, such as his fish course of braised lobster with chicken gizzards, baby root vegetables and white port sauce.
In contrast, Glynn's food is gutsier and - while still refined - promises the soldiers a tantalisingly nostalgic taste of home.
I think he truly nailed the concept with last night's fish course of masala-spiced monkfish with red lentils and pickled carrots and coconut.
What soldier, regardless of rank, won't be craving a curry on homecoming?
Five minutes out of Brum and I'm hankering for a ruby.
Good luck Glynn!
What is a true taste of home for you? Let me know...