Pre-heat the grill to hot. Heat the vegetable oil in a wok or large frying pan until hot.
Prepare the batter for the chicken nuggets by whisking together the egg, flour, seasoning and baking powder until smooth to create a batter. Dust the chicken pieces with the cornflour, shaking off any excess. Drop the coated chicken into the batter and coat evenly, then drop into the wok and fry for 10-12 minutes until cooked and crispy on the outside and cooked thoroughly on the inside with no pink showing. Remove and drain on kitchen paper before covering and keeping in a warm place until later.
Grill the sweetcorn cobettes for 7-8 minutes, turning occasionally until lightly coloured on the outside. Remove and place on serving plates. Skewer a knob of butter onto the sweetcorn using a wooden skewer.
Use a sharp knife to make an incision in the tomato halves, almost all the way through; you should be able to open them up a little to look like ladybugs. Brush with the olive oil and sprinkle a few poppy seeds on top so that they stick to them.
Arrange a few on the lettuce leaves on serving plates next to the sweetcorn. Arrange 3-4 nuggets on each plate as well. Combine the remaining olive oil with the remaining poppy seeds. Use the tip of a teaspoon to spoon a little of the poppy seeds at the head of the tomato halves to create ladybug heads. Serve immediately.
These chicken nuggets are high in fat so shouldn't be eaten too often. But they are perfect for those special occasions
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.