Chicken nuggets are given a festive twist by Andy Waters, who recommends cutting them into seasonal shapes (such as stars, bells or trees). Using crushed cheese and onion crisps in the breadcrumb mix may seem slightly strange, but it adds a satisfying crunch and flavour to the coating of the chicken.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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