Step 1: Soak prunes in the Verjuice for 2 - 3 minutes to plump up. Once plumped strain the prunes from the liquid and set aside.

Step 2: Add the rosemary and orange zest to the plumped prunes and mix well to combine.

Step 3: If using belly bacon, you may need to cut the pieces in half so that you have about a 6 – 7 centimetres piece per prune. Wrap each prune in a piece of bacon and secure with a toothpick.

Step 4: Heat a griddle pan until hot, drizzle the bacon wrapped prunes with Extra Virgin Olive Oil and grill until cooked through.

Step 5: Place on a platter and serve.