Heat The Bastard to a temperature of 200 °C directly. Place the Tomatillos and Jalapeños on the grill and roast them nicely black. Then put them in a blender and add the onion and stalks of cilantro. Grind finely.

Meanwhile, set up the Wok The Bastard, and let it get quite hot with sunflower oil. Add the mixture of tomatillos and jalapeños to the Wok. Tip: flip the Plate Setter over and put the Wok on top. Be careful, the mixture will start simmering immediately, so keep a spoon handy to stir it well. Keep stirring until the mixture is thick and dark enough. Season to taste with some lime, chopped cilantro and salt. Note that oysters and Lardo are salty by themselves, so be sure not to use too much salt.

Open the oyster and separate it from the shell. Add a generous tablespoon of the Tomatillo Salsa and follow with a thin slice of Lardo. Fill the Bastard Bird Sitter with dry lentils or beans and place the oysters on top. Put the Bird Sitter on The Bastard and close the lid for a moment. The oysters do not have to be cooked, it is especially important that the Lardo is nicely melted.