For the Ketchup:
500g British classic or plum tomatoes
30g brown sugar
70ml white wine vinegar
1 clove garlic
large pinch of English Mustard
dash of Worcestershire Sauce
a little salt and freshly ground black pepper
For the Chicken Dippers:
2 chicken breasts
50g natural dried or fresh breadcrumbs (about 2 thick slices of bread, crusts removed)
salt and freshly ground black pepper
1 level teaspoon paprika pepper
For the salad:
250g British cherry tomatoes
1 x 125g pack mini Mozzarellas or a ball of Mozzarella
mustard and cress
Serves 4 children or 2 adults
For the Ketchup:
Quarter the tomatoes and put into a large stainless or non-stick saucepan with the sugar and vinegar.
Peel and slice the garlic and add to the pan with the mustard and Worcestershire Sauce. Bring to the boil and simmer very gently for about an hour. The tomatoes should be very well cooked and reduced with almost no liquid left in the pan.
Puree the tomatoes in a food processor or liquidiser and then push through a sieve. Store the ketchup in an airtight container that has been doused in boiling water. The ketchup will keep refrigerated for up to 2 weeks.
For the Chicken Dippers and Salad:
Pre-heat the oven to 200°C/400°F/gas mark 6. Rinse the chicken and pat dry with paper towel. Cut the chicken into strips.
Melt the butter. Season the breadcrumbs with salt, ground black pepper and toss together with the paprika.
Dip the chicken strips into the butter and then into the breadcrumbs. Press the breadcrumbs on firmly. Arrange the chicken strips on a baking tray. Bake for 15 minutes until golden brown.
Arrange the chicken dippers on a plate with a spoonful of fresh tomato ketchup. Arrange the tomato and mozzarella balls on the side and scatter with cress.
Did You Know?
British tomato growers wash 4 million m2 of windows a year, that’s washing London’s Iconic Shard, 71 times a year.