last suppers

The Guardian Weekend asked top chefs what their last meal would be (should they be allowed to pick). Rather fortuitously, the magazine also provide the recipes. I found the range of their choices – ranging from simple, down-home meals to exotic maritime-inspired platters – most interesting. Here are a few

My favourite
Giorgio Locatelli – “Something simple and fresh – grilled mackerel and broccoli with chilli and garlic.”

I say: I absolutely, absolutely love it. Mackerel honestly is one of the best fish I have ever consumed. The flavour is like nothing else, and Locatelli’s choice of chilli and garlic will really bring out the best of the fishy flesh.

Least exciting
Gordon Ramsay: “A classic roast dinner: roast beef, with Yorkshire pudding and red wine gravy”

I say: At least he’s true to his roots. But this sounds awfully boring to me. If I were roasting, chicken would be my choice. The smell is entrancing.

Most exotic
Ferran Adria: “A tasting menu that featured a variety of seafood, prepared in many different ways, and inspired by the cuisine at Kiccoho restaurant in Kyoto, Japan. Bamboo with assorted sashimi; prawns with tuzu; clams; sesame and nori seaweed soup;” and the list goes on.

I say: Sounds record-breaking in its level of intensity and choice – at least if the fish kills you, you’ll go out in style

Most kick-ass
Anthony Bourdain: “Roast bone marrow with parsley and caper salad, with a few toasted slices of baguette and some sea salt”

I say: Very interesting and quite visceral choices from the Kitchen Confidential author. Parsley and caper salad is particularly inspired.

Most Godfatheresque
Angela Hartnett: “Antipasta with felino salami, Parma ham and coppa, followed by roast meats, such as anolini stuffed with braised veal or lamb. Then two kinds of pasta, one made with white truffles, the other tortelli stuffed with pumpkin. For dessert, we would have the zabaglione my grandmother used to make.”

I say: Why not? Surely the knowledge that there would be no indigestion to deal with would be liberating. I suppose since she would be sleeping with the fishes there is no need to have them for dinner. Seriously, Italian cuisine like this is certainly in the running for best last suppers.

Most likely
Me: Ever so simple. Grilled fish – maybe mackerel, maybe tuna, depending on my mood and the season – with roasted cherry tomatoes, risotto and green beans would be on my plate.

Other chefs offered up their 'on their way out' meals: the rest can be found here