This is my homemade take on the classic nugget – ideal for toddlers who are going through a ‘beige-stage’!

Variation: These also work well with pork mince.

Freezing: Place the cooked and cooled goujons on a lined baking tray and freeze until solid, then transfer to a freezer bag or container and freeze for up to 3 months. To reheat, defrost in the fridge overnight, then cook for 20 minutes at 220°C (200°C fan), until piping hot all the way through.