Ingredients

• 250ml/8fl oz cider vinegar
• 1 bay leaf
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 8 tbsp Demerara sugar
• 1.5kg/3lb ripe tomatoes
• quartered
• seeds removed
• 1 tsp salt
• 1 tbsp English mustard powder
• 1 garlic clove
• crushed
• Tabasco sauce
• 2 tbsp tomato purée
• ½ tsp cornflour
• if necessary
• 125g/4½oz fresh fine breadcrumbs
• ½ tsp cayenne pepper
• 4 boneless and skinless chicken breasts
• cut into strips
• 50g/2oz plain flour
• 3 medium free-range eggs
• beaten

Directions

• For the tomato ketchup
• place the vinegar
• bay leaf
• coriander
• cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.
• Add all of the remaining tomato sauce ingredients
• except the cornflower
• and bring to the boil
• stirring occasionally to prevent any sticking or burning.
• Once boiling
• reduce the temperature and simmer
• stirring frequently
• for 30 minutes. (NB: be careful the mixture doesn't burn or catch on the base of the pan as this will ruin the sauce.)
• Remove from the heat and allow to cool for a few minutes. Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.
• If you find the ketchup is too thin once cold
• place into a pan and boil until thickened
• stirring frequently. If necessary
• add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup
• but be careful not to make it to starchy and too thick.
• For the chicken goujons
• heat a deep fat fryer to 190C/375F.
• Mix the breadcrumbs and the cayenne pepper in a bowl and set aside.
• Dredge the chicken in the flour
• then dip into the beaten egg.
• Dip the chicken into the spicy breadcrumbs
• making sure all the chicken is coated thoroughly.
• Carefully place the goujons into the deep fat fryer in batches and cook for about 3-4 minutes
• until crisp and golden brown and the chicken is completely cooked through. Carefully remove with a slotted spoon and drain onto kitchen paper. Repeat until all the goujons are cooked.
• To serve
• place the chicken goujons onto a large serving plate with a bowl of tomato ketchup alongside.