Charles Campion's rosemary chicken livers

Serves 6

Simple but delicious, this quick and easy barbecue dish makes a grand starter or nibble. Skewering the livers on the rosemary twigs is difficult, but it's made easier if you choose large, perky livers.

150ml port
2 garlic cloves, crushed
Sea salt and ground black pepper
2 x 250g tubs of chicken livers
12 long, woody rosemary twigs
1 tbsp unsalted butter, melted

Mix the port and garlic in a bowl, and add a couple of twists of black pepper. Pick over the livers and select the largest and firmest. Add them to the port, cover, and put in the refrigerator to marinate for anything between 12 and 18 hours.

Strip the leaves from your rosemary twigs, leaving a tuft at the end. Scatter them over the coals to add scented smoke.

When ready to cook, skewer the livers and rest them on a piece of kitchen foil. Place the entire foil sheet over gentle coals and cook for six to seven minutes, turning often – put a doubled sheet of foil under the bushy ends so they don't burn. When cooked, the livers should be pink in the middle. Brush with melted butter, season with salt, and serve.

From Food from Fire: The Real Barbecue Book by Charles Campion (Mitchell Beazley)