Preheat the oven to 180°C/fan 160°C/gas mark 4. Place the potatoes and cauliflower in a large pan and cover with cold water. Bring to a boil and simmer for 15 minutes, until completely soft, then drain and leave to steam for 5 minutes. Mash with a potato masher, then add the milk and butter.
Meanwhile, place the bacon crisps in a food processor and blitz until they resemble crumbs. Lay these on a plate and stir through the smoked paprika. Place the flour on a separate plate and the beaten egg on another one.
Line a large baking tray with greaseproof paper. Toss the chicken strips in the flour, then in the egg, and finally in the crushed bacon crisps. Lay these out on a wide baking sheet and bake for 20 minutes, until golden brown and cooked through.
Meanwhile, bring a small pan of water to the boil and add the frozen peas. Boil for 2-3 minutes until just cooked. Serve the peas with 3-4 chicken nuggets per child.