For the Goujons:
Seasoned Plain Flour
2 Eggs beaten with 30g Malt Extract
120g Dried Breadcrumbs
100g Nuttimalt
A heavy teaspoon of Cayenne Pepper
650g Mini Chicken Fillets

For the Ketchup:
300g Chopped Tomatoes with Garlic and Herbs
30g Tomato Puree
30g Dark Brown Sugar
30ml Red Wine Vinegar
35g Malt Extract

For the Goujons: Preheat oven to approx. 180OC. Have ready 3 separate bowls. The first is for the flour. The second bowl for the egg and malt extract (warm the egg and malt extract mixture for about 30 seconds then whisk until thoroughly combined) and the third bowl for the mixed breadcrumbs Nuttimalt and pepper. Take the chicken fillets and dip them into the flour, then the egg mixture and finally the crumb mixture and place on a baking tray. Bake for approx. 20-25 minutes until golden and crisp.

For the Ketchup: Place a saucepan with all the ingredients on a medium high heat and let it bubble away for around 10-15 minutes, stirring occasionally until thickened. Using a fork (or better still a food processer) blitz until smooth and serve with your crunchy golden goujons.