Cook the Bon Roll in a casserole dish in the traditional manner with olive oil and rosemary.

Rinse the potatoes and boil in the jacket. When the potatoes have been boiled, purée them adding one yolk at a time, the Parmesan cheese, and the salt and pepper.

Transfer the mixture to a confectionery gun with star nozzle. Grease a baking dish with butter and apply the small dashes of purée.

Brush the purée with the beaten yolk and bake in a pre-heated oven at 200°C for 12 minutes.

After baking, serve the BonRoll meatloaf on a large plate or in a dish surrounded by the duchess potatoes.