Prepare the vegetables. Peel the white asparagus and trim the tough ends. Trim the base of the green asparagus too. Drizzle both with olive oil and season with smoked salt. Rinse the leeks and pat dry.

Fire up The Bastard. Heat The Bastard to 180–200°C. Place the Half Moon Griddle and let it preheat properly. Set up a direct grill zone alongside for the asparagus and leek.

Make the beurre blanc reduction. Put the white wine, apple cider vinegar and tarragon in a small saucepan. Reduce down to about one third. Set the reduction aside — whisk in the cold butter just before serving.

Char the leek. Place the leek directly over the coals until the outside is dark and charred and the inside is soft. Rest briefly, peel away the outer layer and cut the soft core into pieces. Season with olive oil, lemon juice and a little smoked salt.

Grill the asparagus. Grill the asparagus briefly over direct heat. They should get some colour but keep their bite. Set aside in a warm spot.

Finish the beurre blanc. Return the reduction to a low heat. Whisk in the cold butter piece by piece. Do not let the sauce boil or it will split. Season with salt and a little lemon juice. Strain for a smoother finish.

Cook the cod on the Half Moon Griddle. Pat the cod completely dry. Rub lightly with olive oil, smoked salt, black pepper and lemon zest. Lightly oil the griddle and place the cod on the hot surface. Cook until the underside is beautifully coloured, then carefully turn and cook the other side briefly. The fish is ready when it just begins to flake — aim for an internal temperature of 48–52°C.

Bastard tip: let the Half Moon Griddle get really hot before the fish goes on. That way the cod sears properly and won't stick.