Method

Coconut Oil mayonnaise

Mix the egg, egg yolks, mustard, lemon juice, salt and pepper in a blender or food processor. Melt the coconut oil over a very low heat, then let it cool a bit (if the oil is too warm, it will cook the eggs and the mayonnaise will split). In a thin stream, slowly pour in the olive oil and then the coconut oil while the food processor or blender is running at a low speed. Add the yoghurt and whey (if using) and blend until combined.

Chicken goujons

Heat the oil to 170 °C in a large saucepan.

Cut the chicken breasts into finger-sized strips. Pour the milk into a small bowl. In another bowl, mix the flour with the Parmesan cheese, sesame seeds and cayenne pepper and season with salt and pepper.

Dip a few chicken pieces at a time into the milk and then into the flour to coat. Shake off any excess flour and deep-fry for 4–5 minutes until crisp, golden and cooked through. Drain on some paper towels.

Serve the goujons with the coconut oil mayonnaise on the side for dipping.

Tips: If you don’t have a thermometer, drop a cube of bread into the oil; if it browns in about 20 seconds, the oil is at the right temperature.

Whey is available from health shops and is optional but helps keep the mayonnaise fresh for longer.