Cut the chicken into goujons the size of a big finger (1x10cm or ½x4in). Place the flour in a mixing bowl or in a plastic bag with some salt and pepper. Place the beaten eggs in another bowl.

Fry goujons for 2-3 minutes on each side until golden. Fry in batches of 6 or 7 so you don’t overcrowd the pan. Add more oil and allow to heat up if required after each batch. Once the goujons ...

Start with the crocodile goujons with peri peri aioli, which are a delight: lighter in colour and flavour than you’d expect ...

Puffed rice isn’t just for breakfast! Here, it’s mixed with fresh thyme to make a tasty crunchy coating for chicken goujons. Served with green beans and sweet potato wedges, you get two ...

Craving some delicious pub grub this weekend? These crispy cod goujons with cheats tartare sauce, are a breeze to cook at home, and perfect for a sleepy Sunday afternoon. Method1) Take three ...