CALVES' LIVER AND BACON BROCHETTE WITH SAGE

Assemble these supplies:

• 175 g (6 oz ) calves' liver in 1 piece
• salt
• freshly ground black pepper
• 3 rashers streaky bacon, rinded

To garnish:

• 6 sage leaves

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation: 

1. Cut the calves' liver into 5 or 6 cubes. Season with salt and pepper. 
2. Cut each bacon rasher in half and wrap a piece around each cube of liver.
3. Thread the cubes on to a kebab skewer alternately with the sage leaves.
4. Place the brochette under a preheated hot grill and cook for 10 minutes, turning frequently. Garnish with the sage leaves and serve hot with cubes of fried potatoes, if desired.