Wrap each potato with a dash of olive oil and some salt and pepper in aluminum foil and place the packets between the coals, but not directly against the glowing core, to make the potatoes roast. Turn them occasionally and check for doneness with a skewer. After 30 to 45 minutes, they will be done, depending on the size of the potatoes and the intensity of the fire.

For the meatballs, mix the minced meat with the shrimp, parsley, egg yolks and half of the panko. Season to taste with salt and pepper en turn into 4 balls.

Heat the butter in the skillet on the grill over the plate setter, roll the balls through the remaining panko and fry them brown in the butter for about 5 minutes all around.

Place the smokewood chunk on the coals and close the lid closed. Smoke the meatballs in about 25 minutes to a core temperature of 72 °C.

Remove the meatballs from The Bastard and let them rest under aluminum foil. Change your setup to direct grilling and increase the temperature to 220 °C.

Cut the head of endive lengthwise into quarters, drizzle the cut surfaces with olive oil and sprinkle with salt and pepper to taste.

Grill the endive on the cut surfaces about 2 minutes per side and also grill the bacon slices immediately.

Remove the potatoes from the foil, cut them up to the half and place a knob of butter on top. Cut the bacon into pieces and divide over the endive.

Tip: Grate some nutmeg through the butter.