Instructions: Finely chop two rashers of bacon and fry without fat for 3 to 4 minutes, stirring. Remove from heat and stir in garlic, 1 tablespoon of mustard and mushrooms.

Loosen skin from drumsticks and spoon a little stuffing under each, smoothing down evenly. Wrap a bacon raher around each drumstick, securing with a cocktail stick.

Mix together remaining mustard and oil and brush over chicken. Cook on a grill or barbecue for about 25 minutes, or until cooked through.

Serve hot or cold with salad and lemon wedges.

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