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Rashers streaky bacon - 6
Chicken livers - 6 (cleaned and halved)
Wooden cocktail sticks - 12 (soaked in cold water)

  • Preheat the grill to high. 
  • Flatten the bacon rashers and cut them in half. Wrap each chicken liver half in a strip of the bacon and secure with a cocktail stick. 
  • Put the rolls under the grill and cook, turning, for 10 minutes, or until the bacon is crisp  on all sides - the liver should be slightly pink on the inside.
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